About the Recipe
Allergens: contains nuts, dairy free, egg free
1 Tbsp olive oil
4 garlic cloves
1 Tbsp ginger
1 sweet potato
1 medium onion
1 Tsp cumin
¼ red chilli flakes
180 gram can tomato paste
½ cup natural style peanut butter
6 cups of vegetable stock
4-6 cups of leafy greens such as spinach or kale
¼ bunch coriander
4.5 cups cooked brown or white rice
⅓ cup of chopped peanuts
Finely chop garlic, onion and ginger
Saute onion, ginger and garlic in a large pot with olive oil over a medium heat for 2-3 minutes or until onion becomes soft
Meanwhile, peel and dice the sweet potato into 1/2-inch cubes.
Add the sweet potato, cumin, and chilli flakes to the pot and continue to cook for about 5 minutes.
Add the tomato paste, peanut butter, and vegetable stock to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
Meanwhile, prepare the greens by removing the stem, washing and then chopping
Stir the leafy greens into the stew. Let the stew simmer for about 5 minutes more, then smash the sweet potatoes against the side of the pot to help thicken the stew.
Finally, taste the stew and add salt, if desired. Serve the stew with rice, a few chopped peanuts and fresh coriander.