Name: West African Peanut Stew
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: FOR THE PASTE; 1 large onion; 3 garlic cloves; A thumb-sized piece of ginger, peeled and roughly chopped; 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; 1 tsp paprika; 1 tsp ground fenugreek (optional); 1 small scotch bonnet chilli, deseeded and chopped (or use a red chilli instead if you prefer it less spicy); ½ tsp salt; FOR THE STEW; 1 tbsp peanut oil; 300g butternut squash, peeled and diced; 300g sweet potato, peeled and diced; 1 x 400g tin of black-eye beans; 1 x 400g tin of chopped tomatoes; 2 tbsp tomato purée; 150g meridian crunchy peanut butter; 100g fresh spinach; 600ml vegetable stock; 1 tsp salt; Juice of ½ a lemon; TO SERVE; 1 tbsp chopped peanuts; Fresh red chilli, finely sliced; Rice

VMG Recipes