Dinner recipe
A rich tomato-coconut stew with sweet potato, butter beans, peanut butter, spinach, lime, and coriander.
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Ingredients
large saucepan, wooden spoon, knife, chopping board, fine grater
Method
Peel the sweet potatoes and cut them into 2cm cubes, finely chop the onion, grate the garlic and ginger, drain and rinse the butter beans, chop the coriander, and cut the limes into wedges.
Heat 1 tablespoon vegetable oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and the black pepper, then cook for 5 to 6 minutes until soft and glossy without browning.
Stir the garlic, ginger, ground cumin, and smoked paprika into the onion for 1 minute until fragrant and the pan base is stained red by the spices.
Add the sweet potato, chopped tomatoes, coconut milk, and 300ml water. Bring to a gentle boil, then simmer uncovered for 15 minutes, stirring twice, until the potato is almost tender but still holds its shape.
Stir in the butter beans and peanut butter, then simmer for 6 to 8 minutes until the sauce is creamy and a sweet potato cube crushes easily against the spoon. Fold in the spinach for the final 2 minutes until just wilted.
Squeeze in the juice of one lime and stir through most of the coriander. Taste the stew for salt, black pepper, and lime, then spoon into bowls and finish with the remaining coriander and lime wedges.
