Sweet Potato, Spinach and Peanut Stew

Ingredients

• 2 tablespoons coconut or olive oil
• 1 red onion, roughly chopped
• 3 garlic cloves, minced
• 4 cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli, left whole (or 1 red chilli, finely chopped)
• 1 heaped teaspoon sweet paprika (unsmoked)
• ½ teaspoon ground turmeric
• 5 cloves, ground
• 2 bay leaves
• 700 g sweet potato, peeled and cut into large chunks
• 1 red pepper, deseeded and cut into chunks
• 1 x 227 g tin chopped tomatoes
• 1 tablespoon tomato puree
• 1 x 400 g tin black-eyed peas or black beans, rinsed and drained
• 150 g chunky peanut butter
• 350-400 ml vegetable stock
• 180 g baby spinach leaves,
• 2 tablespoons chopped fresh coriander, plus extra for serving
• ½ lemon for squeezing
• sea salt and freshly ground black pepper

Method

Heat the oil in a heavy-based lidded saucepan or Dutchie pot over a medium heat and add the onion. Cook for 4-6 minutes until softened but not coloured. Add the garlic, ginger, chilli, spices and bay leaves and cook for a further 2 minutes, adding a splash of water if needed. Add the sweet potato and red pepper and cook for 2-3 minutes to combine the flavours. Stir in the tomatoes, tomato puree, black-eyed peas, peanut butter and 350 ml stock until well combined. Season to taste.

Cover the pot and gently simmer over a low-medium heat for 20-25 minutes or until the sweet potato is tender. Stir every now and then, to prevent anything sticking to the base of the pot, adding a little more stock if needed. Stir in the spinach until just wilted. Stir in the coriander and then finish with a good squeeze of lemon and check the seasoning. Remove the scotch bonnet and bay leaves before serving.

Garnish with coriander leaves and serve with your favourite grains or roti.