Sweet potato and sweet peas stew
On my vegan days I like to make vegetable curries or stews that are spiced but not too spicy so that my daughter could enjoy it too. This sweet potato and sweet pea stew is actually one of her favourites – sometimes I add red pepper and/or chickpeas to it too. I normally serve it with rice but naan bread would go with it too. If you want it to have a kick, add some dried chilli flakes to the onion or substitute some of the paprika with chilli/cayenne. I just serve mine with some chopped fresh chilli!
Ingredients
Method
- Finely slice the onion and garlic.
- Peel the sweet potatoes and carrots, then chop them into bite-sized chunks.
- Heat a Tbsp of oil in a large pan. Gently sauté the onion and garlic for 5 minutes, then add the sweet potatoes and carrots. Cover and cook for another 5 minutes.
- Add the ground spices and tomato purée, stir to coat well. Add the chopped tomatoes, bay-leaf then pour in enough vegetable stock to cover the vegetables. Bring to the boil, cover and gently simmer over low heat for 25-30 minutes until the vegetables are tender.
- Add the peas, then bring to the boil and cook for 5 minutes.
- Add the spinach and put the lid on. Turn off the heat after a minute and let it rest for about 5 minutes then stir through the stew the spinach should have wilted).
- Serve warm. You can scatter some fresh, chopped coriander leaves on the top, if you like.