Sweet Potato Groundnut Stew (v)

6 Nov

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We’re trialling Veggie November. Here’s a recipe my hubby tried out last night (Thanks Brie!). Served with plain rice.

Ingredients:

2 onions, chopped
3 cloves chopped garlic
3 cm root ginger, minced
1/2 tsp cayenne pepper
1 heaped tbsp curry paste or 1 tsp each cumin, coriander, turmeric & mustard seeds
500g sweet potatoes , cubed
450ml passata
450ml vegetable stock
300mg button mushrooms
300g fresh spinach or chard (or several blocks of frozen)
6 tbsp peanut butter
2 tbsp fresh coriander
salt & pepper

(I don’t stress about having all the ingredients – I rarely do it with fresh coriander, and often don’t have mushrooms around, so I just make it with what I have…)

Instructions:
1. Heat 1-2 tbsp oil & cook onion, garlic and ginger for 5 minutes. Add cayenne & curry paste/spices and fry for a few more minutes
2. Add sweet potatoes & stir through, coating in spices, then add passata and stock. Bring to the boil, then cover and simmer 15-20 mins
3. Rinse & halve the mushrooms if they’re large, and wash/shred spinach. In a separate pan, heat a tbsp of oil and sautee the mushrooms for 5 mins. Add to cooked potatoes along with spinach, and cook for 5 mins
4. Soften the peanut butter with a bit of the juice from the stew, then stir it in until dissolved. Season to taste and serve garnished with the fresh chopped coriander

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