1 tablespoon olive oil
1 medium onion chopped
3 cloves garlic minced
1 tablespoon fresh minced ginger
½ teaspoon red pepper flakes
2 400g cans chopped tomatoes
3 or 4 heaped tablespoons peanut butter
500 ml vegetable stock
2 small or 1 large sweet potato, peeled and chopped
2 carrots, chopped
1 tin kidney beans drained and rinsed
200g frozen peas
2 large handfuls kale chopped (or spinach)
Salt and pepper to taste
Optional garnish: Coriander lemon or lime wedges, red pepper flakes

Step 1

Heat the olive oil in a large pan over medium heat. Add in the chopped onion and sauté for a few minutes until translucent. Add the minced garlic and ginger and cook for a few more minutes.

Step 2

Add the red pepper flakes, chopped tomatoes and peanut butter and stir to combine.

Step 3

Next stir in the vegetable stock and chopped sweet potato and carrot and bring the mixture to a simmer. Allow the stew to simmer for about 10-15 minutes or until the veg can be easily pierced with a fork, but are not mushy.

Step 4

Lastly stir in the kidney beans, frozen peas and kale or spinach and allow the beans to warm through and the kale/spinach to wilt, about 5 more minutes. Taste and add more salt and black pepper if needed.

Serve warm garnished with coriander, lemon or lime wedges and more red pepper flakes! Goes well with bread or rice.