If this is your first peanut-based stew or curry, you’re in for a treat. The nutty flavour lends itself beautifully to the sweet potato and kidney beans, and served over some rice, they make for a really hearty meal.
You will need
Serves 4
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cm piece of ginger, finely grated
- 1 small red chilli, chopped
- 1/4 cup coriander, chopped
- 1 large red capsicum, diced
- 1 large sweet potato, diced
- 500 ml (2 cups) vegetable stock
- 95 g (1/3 cup) peanut butter
- 410 g tin diced tomatoes
- 410 g tin red kidney beans, drained
- Coriander, to garnish
- Peanuts, to garnish
- Rice, cooked, to serve
Directions
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Step 1
Place a large saucepan over high heat.
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Step 2
Pour in oil followed by onion, garlic, ginger and chilli. Stir for 30 seconds; then add coriander, capsicum and sweet potato. Reduce heat to medium and sauté for 10 minutes, stirring occasionally.
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Step 3
Pour in stock and add peanut butter and diced tomatoes. Increase heat and bring to a boil. Cover and reduce heat to medium and cook for 15 minutes.
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Step 4
Gently stir in kidney beans and cook for a further 5-7 minutes or until sweet potato is cooked through.
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Step 5
Transfer to a serving dish and garnish with coriander and peanuts. Serve with rice.
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Hot tip!
Natural peanut butter (in which the ingredients are only peanuts and salt) is the best kind to use for this recipe!
