- Hearty & Grounding
- Mains
- Vegan
- Prep 15 min
- Cook 35 min
- Serves 4
Peanut butter, tomatoes and ginger simmered into a creamy, gently spicy stew. It is filling, cheap and full of vegetables, and a squeeze of lime at the end makes the whole pot taste brighter.
Ingredients
- 2 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 1 red chilli, chopped (or to taste)
- 2 sweet potatoes, peeled and cubed
- 1 tin (400 g) chopped tomatoes
- 4 tbsp smooth peanut butter
- 600 ml vegetable stock
- 200 g kale or spinach, roughly chopped
- Juice of 1 lime
- Salt
- Cooked rice, to serve
- Chopped roasted peanuts and coriander, to finish
Method
- Soften the onion in the oil for 5 minutes. Add the garlic, ginger and chilli and cook for a minute.
- Add the sweet potato and tomatoes, then stir the peanut butter into the stock until smooth and pour it in.
- Simmer for 20 to 25 minutes until the sweet potato is tender and the sauce is thick.
- Stir in the greens and cook for 3 minutes until wilted. Add the lime juice and salt to taste.
- Serve over rice, topped with peanuts and coriander.
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