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Sweet Potato, Spinach and Peanut Stew

Ainsley Harriott
  • Serves: 4-6
  • Preparation: 10
  • Cooking: 40
  • Ready: 50

This one-pot stew is so simple to make and yet it’s incredibly flavourful!


  • 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


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.

Additonal notes

Recipe taken from Ainsley’s Good Mood Food, published by Ebury. Photography © Dan Jones

“This is a hearty vegan version of one of my favourite one-pots. It’s so simple to make and yet it’s incredibly flavourful. Peanut butter is a fantastic ingredient for flavouring and thickening stews and I like to use a crunchy version so there are extra nuts in the sauce.”

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