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African vegetable stew with sweet potato and peanuts
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy vegetable-packed dish, a family favorite.
Ingredients:
  • 9.20 gm olive oil
  • 1 large brown onion, thinly sliced
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm curry powder
  • 800g sweet potato, peeled, cut into 2cm pieces
  • 400g can no-added-salt diced tomatoes
  • 250ml (1 cup) water
  • 185ml (3/4 cup) light coconut milk
  • 2.50 gm caster sugar
  • 40g (1/4 cup) roasted unsalted peanuts
  • 1 bunch English spinach, trimmed, leaves coarsely chopped
  • 400.00 gm steamed Basmati rice, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Cook the onion, celery, and carrot for 6-7 minutes until softened. Stir in garlic and curry powder for 1-2 minutes until fragrant. Add sweet potato and stir to combine.
  • Combine the tomato, water, and coconut milk in the pot and bring to a boil. Lower the heat and simmer partially covered for 20 minutes until the sweet potato is tender. Add sugar and half of the peanuts, then continue to cook for 3-4 minutes, stirring occasionally to enhance the flavors.
  • Gently fold in the spinach and cook until just wilted, about 1-2 minutes. Serve the stew and rice in separate bowls and sprinkle with the remaining peanuts for a crunchy finish.

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