Peanut Sweet Potato Stew

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Sweet potato(700 g)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Cinnamon(½ tsp)
• Chili flakes(½ tsp)optional
• Canned tomatoes(1)
• Peanut butter(4 tbsp)
• Vegetable Broth(800 ml)
• Spinach(120 g)
• Lime(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Steamed Rice(280 g)
• Coriander(15 g)optional
• Roasted peanuts(30 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate {Ginger}, peel the {Sweet potato}, and cut it into bite-size chunks. Rinse the {White rice}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook the {Onion} with {Salt} and {Black pepper} for 5 minutes until softened. Stir in {Garlic}, {Ginger}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Cinnamon}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Sweet potato}, {Canned tomatoes}, and {Vegetable Stock}. Bring to a boil, then lower the heat and simmer for 18 minutes, stirring once or twice, until the sweet potato is very tender.

   ~18 min

4. 4

   While the stew simmers, add the {White rice} to a saucepan with 560ml water. Bring to a boil, cover, and boil gently for 12 minutes. Remove from the heat and rest for 5 minutes, then fluff.

   ~17 min

5. 5

   Stir the {Peanut butter} into the stew until fully melted and thickened. Fold in the {Spinach} and squeeze in half the {Lime}. Simmer for 4 minutes until the spinach wilts and the stew is rich and cohesive. Roughly chop the {Fresh cilantro} and {Roasted peanuts} if using.

   ~4 min

6. 6

   Spoon the rice into bowls and ladle over the stew. Top with the remaining {Lime}, {Fresh cilantro}, and {Roasted peanuts} if using.

   ~2 min