West African Peanut Stew with Sweet Potato and Spinach
West African peanut stew simmered with sweet potato, tomatoes, stock, peanut butter, spinach, cumin, coriander, ginger, and lime.
- 1 tbsp vegetable oil
- 1 medium red onion
- 2 cloves garlic cloves
- 2 cm fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 300 g sweet potato
- 400 g canned chopped tomatoes
- 400 ml vegetable stock
- 3 tbsp smooth peanut butter
- 150 g fresh spinach
- salt
- ½ piece lime
- fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Peel and dice the sweet potato into 2cm cubes.
- Step 2
Finely chop the red onion. Mince the garlic and grate the ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped onion and cook for 6-8 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Step 6
Stir in the ground cumin, ground coriander, and cayenne pepper, cooking for 30 seconds.
- Step 7
Add the diced sweet potato, canned chopped tomatoes, and vegetable stock. Stir well.
- Step 8
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the sweet potato is starting to soften.
- Step 9
In a small bowl, whisk the peanut butter with a little of the hot liquid from the pot until smooth, then stir this mixture back into the pot.
- Step 10
Continue to simmer uncovered for another 5-10 minutes, stirring occasionally, until the sweet potato is tender and the stew has thickened.
- Step 11
Stir in the fresh spinach and cook until wilted.
- Step 12
Season with salt to taste and a squeeze of lime juice.
- Step 13
Serve hot, garnished with fresh coriander.
- Step 14
Optional: Serve with a side of plain rice or couscous.
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