Ainsley Harriott’s Sweet Potato, Spinach and Peanut Stew
Heady with spices and Scotch bonnet chilli, this hearty sweet potato, spinach & peanut stew from Ainsley Harriott makes for an easy vegan midweek meal.
This is a hearty vegan version of one of my favourite one-pots, peanut butter chicken stew. It’s so simple to make and yet it’s incredibly flavourful. Peanut butter is a fantastic ingredient for flavouring and thickening stews and I like to use a crunchy version so there are extra nuts in the sauce. For the series I visited the Funky Nut Company in Birkenhead and they made me a peanut butter flavoured with Scotch bonnet chilli just for this recipe – fantastic! Serve with your favourite grains or roti.
|coconut or olive oil
|red onion, roughly chopped
|garlic cloves, minced
|4cm piece of
|fresh root ginger, peeled and finely chopped
|Scotch bonnet chilli, left whole (or 1 red chilli, finely chopped)
|1 heaped tsp
|sweet paprika (unsmoked)
|sweet potato, peeled and cut into large chunks
|red pepper, de-seeded and cut into chunks
|1 x 227g tin
|1 x 400g tin
|black-eyed peas or black beans, drained and rinsed
|crunchy peanut butter
|baby spinach leaves
|chopped coriander, plus extra leaves for serving
|lemon, for squeezing
|sea salt and freshly ground black pepper
You will need: a heavy-based lidded saucepan or Dutchie pot.
Heat the oil in a heavy-based lidded saucepan or Dutchie pot over a medium heat and add the onion. Cook for 4–6 minutes until softened but not coloured. Add the garlic, ginger, chilli, spices and bay leaves and cook for a further 2 minutes, adding a splash of water if needed. Add the sweet potato and red pepper and cook for 2–3 minutes to combine the flavours. Stir in the tomatoes, tomato purée, black-eyed peas, peanut butter and 350ml stock until well combined. Season to taste.
Cover the pot and gently simmer over a low-medium heat for 20–25 minutes or until the sweet potato is tender. Stir every now and then, to prevent anything sticking to the base of the pot, adding a little more stock if needed. Stir in the spinach until just wilted. Stir in the coriander then finish with a good squeeze of lemon and check the seasoning. Remove the Scotch bonnet and bay leaves before serving.
Garnish with coriander leaves and serve with your favourite
grains or my roti.