Michael loves sweet potato and peanut butter.. combined? Surely a win win. This recipe was really flavourful and easy to make. Prep the ingredients, throw in the pan, keep stirring. I wouldn't worry about exact measurements for this - throw in the cumin and chop up big handfuls of spinach. Check the weight on your bag of vegetables and guesstimate. I came across it on Riverford's Instagram page.
Tips: Peel the ginger by scraping it with a teaspoon or just cheat and use squeezy ginger or powder. Ensure you mix the peanut butter with the juices before adding to the stew or it will just stay in a big clump.
LAUREN: Past her bed time - will have to try tomorrow!
JENNIFER: Yum, loved the flavours. I probably wouldn't bother with the fresh coriander next time as it was a little too strong for me.
MICHAEL: He'd already eaten most of it before I could ask so it's no surprise to find he liked it.
SWEET POTATO AND PEANUT BUTTER STEW
1 onion, chopped
200g Portobello mushrooms, chopped
2 garlic cloves, chopped
25g fresh ginger, grated
600g sweet potatoes
1 tbsp tomato pureé
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
Pinch cayenne pepper
1 tin chopped tomatoes
2 tbsp crunchy peanut butter
1. Peel and chop the onion. Add oil and fry gently for a few minutes. Add mushrooms and cook for another few minutes,
2. Add the prepped garlic, ginger, sweet potato, tomato puree and spices. Cook for another few minutes.
3. Add chopped tomatoes, fill the can with water and add to the pan too. Season and stir. Bring to a simmer and loosely cover and cook for approx 30 minutes or until potato has softened.
4. Chop the spinach into big chunks. Put the peanut butter in a bowl and add a couple spoons of the juices to thin. Add the peanut butter back to the stew, stir.
5. Turn the heat off and add the spinach. Stirring it in until it is wilted.