I have to say that this is one of my new favourite autumn-winter dishes. It’s flyyyy.
I tried something similar at a party, and retired to my kitchen to work on and perfect my own version. I love sweet potato in all forms, but when it’s swimming in the most rich and complex tomato sauce of sweet, smoke, and spice, it really is superb. Don’t be alarmed by the hefty amount of black pepper in here- it makes a real delicious difference. You can’t taste the peanut too much, but you’ll notice that when you stir it in, it really transforms your basic watery tinned tomatoes into a beautiful, silky, viscous sauce. You’ll be pleased to know that it’s an easy one pot meal too.
Ready in 40 minutes
- 4 smallish sweet potatoes
- 1 red onion
- 5cm piece of fresh ginger
- 1.5 tsp. smoked paprika
- 1.5 tsp. cinnamon
- 1 tsp. black pepper, freshly ground if you possible can
- 2 tin plum tomatoes
- 3 big tbsps. smooth peanut butter
- 2 handfuls of kale
- Get a large saucepan on a medium heat and add a splash of oil.
- Finely chop the ginger and chop the garlic: sautée for 5 minutes until softened. Meanwhile, peel and chop your sweet potato into bite-size chunks.
- Add in the cinnamon and smoked paprika and stir and toast for one more minute.
- Add in the potatoes, tomatoes, two thirds of a tomato tin of water, along with your black pepper. Break up the tomatoes with the back of your spoon.
- Spoon in your peanut butter. Stir everything together really well and pop on a low heat for 20-25 minutes, adding a splash of water if it dries out.
- Finally, wash and chop your kale, and add to the pot for five minutes.
- Once the kale is tender, spoon your stew into enormous bowls, and eat in a cosy location.