West African peanut stew with sweet potato

Try this vegan West African stew with sweet potato and greens. This one-pot recipe is super easy to make and packed with warming flavours

Ingreadient

• 2 onions, 1 roughly chopped and 1 diced
• 5cm piece ginger, roughly chopped
• 3 cloves garlic
• 1 scotch bonnet chilli
• 4 tbsp tomato purée
• 150g crunchy peanut butter
• sunflower oil
• 2 tsp coriander seeds, toasted and crushed
• 2 tsp ground cumin
• ground to make 1 tsp black pepper
• 100g coconut cream
• 750ml vegetable stock
• 600g sweet potatoes, cut into 3cm chunks
• 200g okra or green beans, halved
• 50g kale, roughly chopped
• coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both), to serve

Direction

1. Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
2. Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
3. Fry the diced onion with a pinch of salt for 5 minutes until softened.
4. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
5. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
6. Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
7. Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
8. Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.