Ingredients
- onions 2, 1 roughly chopped and 1 diced
- ginger 5cm piece, roughly chopped
- garlic 3 cloves
- scotch bonnet chilli 1
- tomato purée 4 tbsp
- crunchy peanut butter 150g
- sunflower oil
- coriander seeds 2 tsp, toasted and crushed
- ground cumin 2 tsp
- black pepper ground to make 1 tsp
- coconut cream 100g
- vegetable stock 750ml
- sweet potatoes 600g, cut into 3cm chunks
- okra or green beans 200g, halved
- kale 50g, roughly chopped
- coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both) to serve
Method
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Step 1
Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
-
Step 2
Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
-
Step 3
Fry the diced onion with a pinch of salt for 5 minutes until softened.
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Step 4
Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
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Step 5
Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
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Step 6
Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
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Step 7
Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
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Step 8
Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.
Nutritional Information
- Kcals 613
- Fat 3.3g
- Saturates 12.1g
- Carbs 46.1g
- Sugars 19.4g
- Fibre 14.6g
- Protein 18.2g
- Salt 1g
