Frankie’s sweet potato & peanut stew

• portions: 4 servings
• temps total: 35 minutes

Ingrédients

olive oil

1 onion

4 cloves of garlic

2 tablespoons cumin powder

2 tablespoons paprika

1 tablespoon turmeric powder

1 tablespoon ground coriander

½ teaspoon cayenne pepper

a knob of ginger

4 large sweet potatoes (approx 500g), peeled and diced

1 vegetable stock cube (gluten-free if needed)

1 x 400g tin of chopped tomatoes

3 tablespoons tomato purée

3 tablespoons peanut butter

1 x 400g tin of black beans

juice of 1 lemon

a handful of fresh parsley leaves, chopped

RICE

2 cups of white basmati rice (about 390g)

4 cups of water (about 950ml)

Instructions

Method

Heat a little olive oil in a pan. Dice the onion and garlic and add to the pan with the spices. Cook for a minute, then grate in the ginger.

Add the diced sweet potato to the pan and fry for 5 minutes, stirring regularly.

Add 900ml water, the stock cube, chopped tomatoes, tomato purée and peanut butter. Season with salt and pepper and cook for about 20 minutes.

Put the rice in a saucepan with the water and a pinch of salt, then bring to the boil. Turn the heat down and simmer for about 10 minutes, then when nearly all the water has gone, remove from the heat, put the lid on and let it steam for 10 to 15 minutes.

Add the black beans to the stew and cook for another 5 minutes, until the sweet potato is soft but has kept a little bite.

Add the lemon juice and parsley, and season with salt and pepper. Serve with the rice.