African Sweet Potato Stew with Red Beans and Peanut Sauce
A simple,¬† hearty stew that is full of rich flavour – and with three possible cooking methods! Like all stews, it is even nicer the next day.
Good with brown or white rice; quinoa; bulghur; warm flatbread
Not too tricky
Oil spray, about 3 squirts
1 large red onion, chopped
4 garlic cloves, minced
1-3 tbsp water if onions start to catch
680g/1 1/2 lbs or 3 large¬†sweet potatoes, peeled and roughly chopped into smallish pieces
1 tin aduki beans OR 240g home-cooked adukis. If you can’t get them, use kidney beans
300ml rich stock – made from vegan bouillon like Marigold red tub, Green Oxo or other vegan ready-mades
1 red pepper, finely chopped
680g/1 1/2 lbs fresh tomatoes, cored, seeded, and diced. Alternatively, use 3 tins whole plum tomatoes
1 tbsp grated peeled fresh ginger
1 1/2 ¬†tsp ground cumin
¼ tsp chilli powder, or to taste
3 tbsp good quality peanut butter, smooth or crunchy
3 tbsp¬†roughly chopped peanuts
6 lime wedges
Salt and fresh ground black pepper to¬†taste
Hot pepper sauce to serve if liked
1. Sauté onion and garlic in the oil spray for a minute. Cover and¬†cook 5 minutes or until tender, adding a little water if it starts to stick.
2. Place onion mixture in the cooking pan of your choice (slow cooker/pressure cooker/ordinary saucepan). Add the rest of ingredients – up to the chilli powder. Slow cooker: cook on low for 8 hours; pressure cooker: cook for 15-20 minutes on low; saucepan, bring to the boil then cook for 30-40 minutes or until tender.¬†
3. Spoon a ladleful of the¬†cooking liquid into a small bowl. Add the peanut butter and mix well with a whisk or fork until smooth. Add this to the¬†stew.
4. Season with salt and pepper to¬†taste. Top with chopped peanuts and¬†serve with lime wedges -and hot pepper sauce on the side if desired.
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