Peanut stew

mains
Peanut stew

Ingredients

serves 4
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 pepper, chopped
  • 2 sweet potatoes, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp chilli powder
  • Pinch allspice (optional)
  • 1 400g can chopped tomatoes
  • 400ml vegetable stock
  • 80g peanut butter
  • 120g spinach
  • Juice of ½ lemon
  • Small handful fresh coriander, chopped

  • Any legume:

  • 1 400g can black-eyed beans, drained and rinsed
  • 1 400g can cannellini beans, drained and rinsed
  • 1 400g can chickpeas, drained and rinsed
  • 1 400g can butter beans, drained and rinsed

Directions

Cooking mode
  1. In a large pan, heat the olive oil over a medium heat. Add the onion and red pepper and cook for 5 minutes, until softened.
  2. Add the garlic and ginger and cook for 1 minute. Stir in the spices and tomato paste and cook for 2 more minutes.
  3. Add the sweet potato, chopped tomatoes, vegetable stock, peanut butter and legumes. Stir well and bring to the boil.
  4. Reduce the heat to medium-low, cover and simmer for 20–25 minutes, stirring occasionally, until the sweet potato is soft and the stew has thickened.
  5. Stir in the spinach until wilted. Remove from the heat and stir in the lemon juice and half the coriander.
  6. Serve topped with the remaining coriander.
Baker Beanie Author

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