- 1 onion, peeled and chopped
- 60ml (4 tbsp) groundnut oil
- 2 garlic cloves, peeled and crushed
- 10ml (2 tsp) grated root ginger
- 1.25ml (¼ tsp) cayenne pepper
- 350g (12 oz) sweet potatoes, cut into 2.5cm (1 inch) cubes
- 15ml (1 tbsp) mild curry paste
- 45ml (3 tbsp) tomato purée
- 500ml (17 fl oz) vegetable stock
- 15ml (1 tbsp) brown sugar
- 225g (8 oz) mushrooms, quartered
- 225g (8 oz) spinach leaves, washed and trimmed
- 60ml (4 tbsp) peanut butter
- 30ml (2 tbsp) double (heavy/whipping) cream (optional)
- 30 ml (2 tbsp) coriander, chopped
- salt and pepper
- coriander sprigs, to 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 to soften it, and then add to the vegetables. To take the edge off the curry even more, you can add some double 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 flavour!
- Button mushrooms can be used instead.
- Serving Size: 1 serving
- Calories: 234
- Sugar: 9.2 g
- Sodium: 424 mg
- Fat: 16.2 g
- Saturated Fat: 3.5 g
- Carbohydrates: 20.5 g
- Fiber: 4.4 g
- Protein: 6.5 g
- Cholesterol: 1 mg