Scrolling through Twitter on a Sunday morning , I ‘found’ this article in the Guardian
https://www.theguardian.com/food/2023/jan/30/peanut-sweet-potato-stew-recipe-melissa-thompson


It looked simple enough and a good way to use up the last sweet potato and potatoes that have been sitting around for the past month. It was quite easy to make although somehow I managed to burn the onions. And I wonder if that’s what really altered this dish because it does have a slightly bitter aftertaste, I even added honey and sugar to sweeten it up but I think my initial King Alfred moment sort of ruined it for me really. The onions were on the fine side of caramelised so I didn’t chuck them out, but I wonder I just wonder…

Ingredients
onion 1, chopped
vegetable oil
garlic 2 cloves, crushed
ginger 2½cm piece, finely grated
ground turmeric 2 tsp
ground cumin 1 tbsp
ground coriander 1 tbsp
ground fenugreek seeds 1 tsp
sweet potatoes 2, peeled and chopped into 2½cm cubes
vegetable stock 400ml
red kidney beans 400g tin, drained
peanut butter 2 tbsp
spinach 2 bunches, washed and roughly chopped, stalks removed
sea salt
boiled rice to serve

Instructions

In a Dutch pot or large saucepan, fry the onion in a little oil. After 8 minutes, add the garlic and ginger, and cook for another couple of minutes before adding the spices, mixed with a little water to prevent them burning. Stir and cook until the spices become aromatic.

Add the sweet potatoes and stir to coat, then pour in the stock, and add the beans and peanut butter. Put a lid on the pot and cook for 10-15 minutes until the sweet potatoes are soft.

Remove the lid, mix in the spinach and leave for 5 minutes until cooked. Taste, then add salt until seasoned as you prefer.

Serve with boiled rice.


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