Ingredients
- groundnut oil 2 tsp
- onion 1, finely diced
- celery 2 sticks, finely diced
- sweet potato 2 medium (about 500g), cut into 2cm pieces
- ginger a thumb-sized piece, grated
- scotch bonnet chilli 1, seeded and chopped
- garlic 2 cloves, sliced
- plum tomatoes 2, diced
- vegetable stock 1 litre
- smooth peanut butter 2 tbsp
- coriander to serve
Method
-
Step 1
Heat the oil in a large pan and add the diced onion, celery and sweet potato. Cook for 10 minutes or until the onion and celery have softened slightly. Add the ginger, chilli and garlic, and cook for 2 minutes before adding the tomatoes and vegetable stock. Bring to the boil and simmer for 20 minutes.
-
Step 2
Season, stir in the peanut butter, then blend until smooth using a hand blender or food processor. Serve scattered with coriander leaves.
Nutritional Information
- Kcals 225
- Fat 6.7g
- Saturates 1.5g
- Carbs 32.5g
- Sugars 19.9g
- Fibre 7.2g
- Protein 5.1g
- Salt 0.8g
