A healthy yet comforting dish - great for adding more veg and pulses into your family's diet.
Dairy, soya, egg free.
Serves 4 adults & 2 children
Takes 40 minutes
Storage: keeps covered in fridge for 3 days, freeze for up to 3 months.
INGREDIENTS
- 2 onions
- 4 garlic cloves
- 2 peppers
- 500g sweet potatoes
- 200g kale / spinach
- 2 x 400ml cans butter beans
- 2 x 400ml cans chopped tomatoes
- 1 tbsp tomato puree
- 1 litre veg stock (check for milk & soya)
- 100g natural smooth peanut butter
- 1 tbsp olive oil for cooking
- Spice mix made from:
- 1 tsp smoked paprika
- 1.5 tsp cumin
- 0.5 tsp cayenne
- 0.5 tsp cinnamon
- Fresh coriander and chopped peanuts for garnish
METHOD
Prep your veg - dice the onion & garlic. Chop the peppers & sweet potatoes into small bite sized pieces
Heat the oil in a large pan, cook the onions for 3-4 minutes then add the garlic for another 2 minutes
Add the sweet potatoes & peppers, stir well and cook for a few minutes. Add the spice mix and tomato puree, continue cooking for 2 minutes
Mix the stock and peanut butter in a jug and stir to combine. Add to the pot with the chopped tomatoes, bring to the boil then turn down heat and simmer for 20-25 minutes
Drain and rinse the beans, add to the pan with the kale / spinach and cook for 5-10 minutes
Serve, garnished with chopped peanuts & coriander