Peanut and sweet potato stew
Serves 4–6
● 1 onion, chopped
● 1 tbsp vegetable oil
● 2 garlic cloves, crushed
● 2.5cm piece of ginger, finely grated
● 2 tsp ground turmeric
● 1 tbsp ground cumin
● 1 tbsp ground coriander
● 1 tsp ground fenugreek seeds
● 2 sweet potatoes, peeled and chopped into 2.5cm cubes
● 400ml vegetable stock
● 400g can of red kidney beans, drained
● 2 tbsp peanut butter
● 2 mature bunches of spinach, washed and roughly chopped, coarse stalks removed
● Sea salt, to season
● Boiled rice, to serve
1 In a large saucepan, fry the onion in the vegetable oil. After 8 minutes, add the garlic and ginger, and cook for another couple of minutes before adding the spices, mixed with a little water to prevent them from burning. Stir and cook until the spices become aromatic.
2 Add the sweet potatoes and stir to coat, then pour in the stock and add the beans and peanut butter. Put a lid on the pot and cook for 10–15 minutes, until the sweet potatoes are soft.
3 Remove the lid, mix in the spinach and leave for 5 minutes until cooked through. Taste, then add salt to your liking. Serve with boiled rice.