If this is your first peanut-based stew or curry, you're in for a treat. The nutty flavour lends itself beautifully to the sweet potato and kidney beans, and served over some rice, they make for a really hearty meal.
You will need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cm piece of ginger, finely grated
- 1 small red chilli, chopped
- 1/4 cup coriander, chopped
- 1 large red capsicum, diced
- 1 large sweet potato, diced
- 500 ml (2 cups) vegetable stock
- 95 g (1/3 cup) peanut butter
- 410 g tin diced tomatoes
- 410 g tin red kidney beans, drained
- Coriander, to garnish
- Peanuts, to garnish
- Rice, cooked, to serve
15 mins to prep
35 mins to cook
Place a large saucepan over high heat.
Pour in oil followed by onion, garlic, ginger and chilli. Stir for 30 seconds; then add coriander, capsicum and sweet potato. Reduce heat to medium and sauté for 10 minutes, stirring occasionally.
Pour in stock and add peanut butter and diced tomatoes. Increase heat and bring to a boil. Cover and reduce heat to medium and cook for 15 minutes.
Gently stir in kidney beans and cook for a further 5-7 minutes or until sweet potato is cooked through.
Transfer to a serving dish and garnish with coriander and peanuts. Serve with rice.