Prep Time:20 mins
Allergens
Sweet potato satay stew
Cooking Time:40 mins
Serves:6 Adults
A great meal for the whole family. This vegetarian recipe is bursting with flavour!
About this recipe
Adapted from 101 Square Meals
Ingredients
- 1 onion
- 20ml of vegetable oil
- 2 cloves of garlic, finely chopped
- 2 small chunks of fresh ginger, peeled and chopped
- 1/2 teaspoon of cayenne pepper
- 600g of sweet potato, washed, peeled, and cut into cubes
- 1 tablespoon of mild or medium curry paste
- 300ml of passata
- 300ml of low-salt vegetable stock
- 200g of spinach leaves, washed
- 4 tablespoons of peanut butter
- fresh coriander to garnish
- black pepper
Method
- Peel and chop the onion, garlic and ginger.
- Heat the oil in a large saucepan.
- Add the chopped onion, garlic, ginger and cayenne pepper and fry gently for 10 minutes, taking care not to let the onion or garlic go brown.
- Add the curry paste and stir well.
- Add in the chopped sweet potato and mix well.
- Add the passata and the stock. Bring to the boil, cover and simmer for 20 minutes until the potatoes are almost tender.
- Add the spinach and cook for a further 5 minutes.
- Mix a few spoonfuls of the stew juices with the peanut butter to soften it and then mix it all back into the stew.
- Season with black pepper and garnish with chopped coriander.
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve on its own or with boiled rice.
"Remember to use a low-salt stock cube if you want to reduce your salt intake"
