Nutty Delight: Vegan Sweet Potato and Peanut Stew

Ingredients:

- 1 tablespoon olive oil or sunflower oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons tomato purée
- 4 medium sweet potatoes peeled and chopped into bite-size pieces
- 400 g tinned chopped tomatoes
- 500 ml boiling vegetable stock
- 100 g shredded spinach leaves fresh or frozen
- 120 g peanut butter
- Salt and pepper to taste

Optional extras

- chickpeas
- vegan chicken-style pieces

Preparation:

- Heat 1 tablespoon olive oil in a large saucepan over a medium heat.
- Add a chopped onion and cook for 10 minutes, stirring often, until soft.
- Add 2 cloves of chopped garlic, stir, and cook for a further 1-2 minutes.
- Add 2 tablespoons tomato purée, four chopped sweet potatoes, a 400g tin of chopped tomatoes and 500ml hot vegetable stock.
- Stir well, bring the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
- Add 100g shredded or frozen spinach and 120g peanut butter and stir well. Cook for 5 more minutes.
- If using add the chickpeas and continue to warm through until cooked. If adding vegan chicken-style pieces check the packet instructions for cooking times.
- Season to taste with salt and pepper.
- Serve with rice or bread or a sorghum porridge to make it really authentic.
- This dish keeps well so can be made in advance and also freezes well*.


NOTES

*Defrost in the fridge or at room temperature as the sweet potato breaks down if you defrost in the microwave.

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Nutrition Values:

Calories: 447kcal
Carbohydrates: 62g
Protein: 13g
Fat: 19g
Saturated Fat: 4g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 10g
Sodium: 928mg
Potassium: 1366mg
Fiber: 11g
Sugar: 17g
Vitamin A: 34832IU
Vitamin C: 25mg
Calcium: 147mg
Iron: 4mg