Ingredients

• Olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 small green chilli, finely chopped
• 1 leek, finely sliced
• 2 tsp cumin powder
• 2 tsp paprika
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1-inch knob ginger, finely grated
• 1 litre water
• 1 vegetable stock cube
• 2 large sweet potatoes (or 4 small), diced
• 1 × 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp crunchy peanut butter
• 1 × 400g tin black beans or kidney beans, drained & rinsed
• Handful fresh parsley or coriander, chopped
• Salt & pepper
  
  *Let the tsps be generous heaped portions.

Method

1. Sauté the base:
   Heat a little olive oil in a large pan. Add the onion, garlic, green chilli and leek. Cook for 2–3 minutes until soft. Stir in all the spices and cook for 1 minute, then grate in the ginger.
2. Add the sweet potato:
   Add the diced sweet potato and fry for 5 minutes, stirring regularly.
3. Build the stew:
   Pour in 900ml of the water (reserve a splash). Add the stock cube, chopped tomatoes, tomato purée and peanut butter. Season with salt and pepper.
   Simmer for about 25 minutes, until the sweet potato is tender. Add a little extra water if it becomes too thick.
4. Add the beans:
   Stir in the rinsed beans and cook for another 2 minutes.
5. Finish & serve:
   Stir through the chopped parsley or coriander. Adjust seasoning.
   Serve with rice, pitta bread, or enjoy as it is.
   
   Serves 6, approx 340 cals per serving.