Peanut Buttery Sweet Potato, Spinach & Mushroom Stew
Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The Peanut Butter & Co. Old Fashioned Smooth adds depth and nuttiness to the vegetables, but also tempers the cayenne pepper and curry. Who needs meat if a meal can be so deliciously filling?
- Yield:4-6 servings
- Prep Time:30 minutes
- Cook Time:40 minutes
- Total Time:1 hour 10 minutes
1 onion, peeled and chopped
4 tbsp/60ml peanut oil
2 garlic cloves, peeled and crushed
2 tsp/10ml grated root ginger
1/4 tsp/1.25ml cayenne pepper
12 oz/350g sweet potatoes, cut into 1-inch cubes
1 tbsp/15ml mild curry paste
3 tbsp/45ml tomato purée
About 2 cups/500ml vegetable stock
1 tbsp/15ml brown sugar
8 oz/225g mushrooms, quartered
8 oz/225g spinach leaves, washed and trimmed
1/4 cup/60ml Peanut Butter & Co. Old Fashioned Smooth
2 tbsp/30ml heavy/whipping cream (optional)
2 tbsp/30 ml coriander, chopped
salt and pepper, to taste
coriander sprigs, for garnish
Heat the oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes.
Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture, and fry for 3-4 minutes.
Mix the tomato purée and sugar with the stock and add to the saucepan. Bring to the boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.
Roughly shred the spinach leaves. Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.
Mix a few spoonfuls of the stew juices with the Peanut Butter & Co. Old Fashioned Smooth to soften it, and then add to the vegetables. To take the edge off the curry even more, you can add some heavy cream.
Add the coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.
Rice is ideal for this dish, since it soaks up all the sauce and flavor!