Curry · FIRST EDITION

Sweet potato & peanut stew

A tomato-based stew with sweet potato, warming ginger and a spoonful of peanut butter.

40 minutes · Serves 2

Serving inspiration · stock photograph

If you enjoy a rich vegetable curry, this West African-inspired combination is a rewarding detour.

Here’s how.

1
Soften the onion
Heat oil in a saucepan. Cook onion over medium heat for 6 minutes. Add ginger and garlic for 30 seconds.
2
Cook the sweet potato
Add sweet potato, tomatoes and stock. Bring to a simmer and cook for 20–25 minutes until the cubes are completely tender.
3
Stir in peanut butter
Mix peanut butter with a ladle of the hot liquid until smooth, then stir it back into the stew.
4
Finish
Stir in spinach until wilted. Add lime juice to taste. Serve in deep bowls, loosening with water if needed.

Check the largest piece of sweet potato with a fork before adding the final ingredients.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.