- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger, peeled and grated
- 1 sweet potato, peeled and diced
- 1 medium onion, diced
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 1 x 180g can tomato paste
- 1/2 cup natural, unsweetened peanut butter
- 6 cups vegetable stock
- 4-6 cups collard greens, spinach or kale, chopped
- 4 1/2 cups cooked brown rice (to serve)
- 1/3 cup chopped peanuts (to serve)
Sauté the onion, ginger and garlic with olive oil in a large pot for 2-3 mins, until the onion becomes soft and translucent. Add the sweet potato cubes, cumin and red pepper to the pot and continue to sauté for about 5 mins.
Add the tomato paste, peanut butter and vegetable stock to the pot. Stir until the peanut butter and tomato paste have mostly dissolved. Place the lid on the pot and turn up to a high heat. Allow the stew to come up to a boil, then turn down to medium-low and simmer for 15-20 mins until the potatoes are very soft.
Meanwhile, cut the greens into 1/2 inch wide strips, removing the stems. Rinse well in a colander. Once potatoes are soft, stir the greens into the stew. Simmer for 5 mins more, then gradually mash the sweet potatoes against the side of the pot to thicken the stew.
Add salt and pepper to taste. Serve each portion with a scoop of brown rice and a sprinkling of chopped peanuts.
Recipe contributed by Jenny from BudgetBytes