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AFRICAN SWEET POTATO AND SPINACH STEW
SERVES 8
8 TBSP OLIVE OIL
2 ONIONS, PEELED AND CHOPPED
4 CLOVES GARLIC, CRUSHED
4 TSP GRATED FRESH GINGER
½ TSP CAYENNE PEPPER
2 TBSP MILD OR MEDIUM CURRY PASTE
700G SWEET POTATOES, CUBED
6OOML PASSATA
600ML VEGETABLE STOCK
450G BUTTON MUSHROOMS
450G SPINACH LEAVES, ROUGHLY SHREDDED
8 TBSP PEANUT BUTTER
4 TBSP CHOPPED FRESH CORIANDER
SALT AND FRESHLY GROUND BLACK PEPPER
GREEK YOGHURT OR SOUR CREAM TO SERVE
- Heat 6 tbsp oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes. Add the curry paste;cook, stirring for 1 minute.
- Add the sweet potatoes, stir to coat with the onion mixture and fry for 3-4 minutes. Add the passata and stock, bring to the boil, cover and simmer for 15-20 minutes until the potatoes are almost tender.
- Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and stir fry for 4-5 minutes until golden and beginning to release their juices. Add to the potatoes with the shredded spinach and cook for a further 5 minutes or until the vegetables are tender.
- mix a few spoonfuls stew juices with the peanut butter to soften it, then stir back into the pan. Add the coriander, season with salt and pepper and heat through. Serve garnished with a spoonful of yoghurt or soured cream and chopped coriander.