Another lovely, simple recipe from Food for a Future, who made this recipe at Glastonbury Festival this year. It's easy to make and uses everyday ingredients that you can source from any supermarket including Lidl and Aldi - and can easily be tweaked if you don't eat peanuts! However, if you choose to use cashew butter you'll probably need a bigger branch eg a Tesco or Sainsbury. Or a good health food shop.
1 tbsp olive oil
2 medium onions - diced
5 cloves garlic, crushed
2 red/yellow peppers, diced
1 fresh chilli, seeded and finely diced
a thumb-sized piece of fresh ginger, peeled and grated - use a teaspoon to peel, it's amazingly quick!
1 ½ tsp chilli powder
3 tsp dried thyme
3 tsp ground cumin
400g tin of diced tomatoes
1 litre of vegetable stock
1 medium sweet potato, peeled and chopped into 1cm/½ inch pieces
Salt and pepper to taste
1 tin of chickpeas, kidney beans or black beans, drained and rinsed
300g of natural peanut butter (use cashew butter if you don't like peanuts or are allergic)
2 handfuls spinach or kale
Roasted peanuts for garnish (use roasted cashews if you don't like peanuts or are allergic)
Heat oil in a large pan over medium heat. Add onion, garlic, peppers, chilli and ginger and saute for around five minutes until onion is translucent.
Add the dried spices and stir for a minute.
Add the tin of tomatoes, stock and sweet potato. Simmer for around 25 minutes under the potatoes are tender. Add the peanut butter and stir until dissolved. Season with salt and pepper to taste.
Stir in the beans of choice plus the spinach or kale and cook until spinach is wilted or kale is tender.