2 tbsp olive oil
2 medium onions – peeled and chopped
2 yellow or red peppers – de-seeded and chopped
4 cloves garlic – peeled and crushed
4 tsp fresh ginger – peeled and grated
2 chillis – de-seeded and finely chopped
½ litre water
2 x 400g cans chopped tomatoes
2 medium-sized sweet potatoes – peeled and cut into 0.5 inch pieces
3 tsp dried thyme
3 tsp ground cumin
300g/12oz chunky peanut butter
150g/6oz fresh spinach or 100g/4oz frozen spinach
In a large saucepan, heat the oil over a medium heat.
Add the onion, pepper, garlic, ginger and chilli, and cook, stirring for five minutes. Stir in the water, tomatoes, sweet potato, thyme and cumin, and simmer over a medium heat for 25-30 minutes until the potatoes are tender, stirring occasionally.
Add a little more water if the stew becomes too thick. Add the peanut butter and stir until completely blended. Then stir in the spinach and return to a gentle simmer, stirring frequently.
When the spinach is cooked, remove from heat and serve.
Adapted from 150 Vegan Favourites by Jay Solomon, published by Prima Publishing