This stew has been popping up on my social media a bit lately - it seems like it's kind of the recipe of the moment, replacing Alice Roman's famous (and slightly probbo) 'The Stew'. Versions of this seem to be a staple in a number of West African countries, and this vegan version is really great. It's a very simple recipe - whiz up the sauce ingredients and then cook everything in a big pot. I was a bit too trusting of the recipe - make sure your sweet potato is cooked through before you add in your greens. Ours was still way too firm when I added them, which meant that the spinach and herbs kind of cooked down to mush by the time it was actually ready. Luckily it still tasted fantastic. We served it up with quinoa, but it would go equally well with rice, couscous or even straight up.
The key is in the complex spice paste. We toned things down by using regular supermarket red chillies rather than the hotter Scotch bonnets in the recipe (if only because we couldn't easily find them). I was a bit frustrated by how I mucked up the timing, but it was great - we'll definitely make this one again.
(slightly adapted from this recipe by Rachel Ama)
2 onions, roughly chopped
6 garlic cloves, chopped
1 thumb-sized piece of ginger, peeled and chopped
1 teaspoon paprika
2 teaspoons ground coriander
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 red chilli, seeded and roughly chopped
2 tablespoons peanut oil
500g sweet potatoes, peeled and diced
400g tin black-eyed beans (we couldn't find them easily, so just used mixed beans)
3 tablespoons tomato paste
400g tin chopped tomatoes
500ml veggie stock
2/3 cup smooth peanut butter
200g spinach leaves
juice of a lemon
small bunch of coriander, stems removed, roughly chopped
1 red chilli, seeded and chopped
salt and pepper
Pop all the spice paste ingredients in a food processor and whiz to a smooth paste.
Heat up the peanut oil in a big pot over medium heat and then scrape in the spice paste, cooking for 10 minutes or so. Add more oil if things dry out.
Add the sweet potato, beans and tomato paste - stir thoroughly to combine with the paste mix. Once it's all combined, add the stock, canned tomatoes and peanut butter.
Cover the pot, reduce the heat a bit and simmer everything until the sweet potato is tender (the recipe says 25 minutes, but it took us closer to 40).
Once the sweet potatoes are cooked, kill the heat and stir in the spinach, coriander, chilli and lemon juice. Once the greens have wilted, check the seasoning and add salt and pepper as needed.