Instructions

1. Finely chop the onion, chilli and garlic. Dice the carrot/red pepper and the sweet potatoes (no need to peel them if they’re organic.
2. Heat a tablespoon of oil in a large, heavy-based pan and gently fry the onion and garlic for about 5 minutes, until soft. Add the diced vegetables and sauté for another 5 minutes. Add the herbs and pastes, stir for a minute, then add the tinned tomatoes. Rinse the tin with filtered water, add this to the pan too.
3. Bring to the boil, cover, then gently simmer for 20 minutes until the sauce has thickened and the veggies are tender. Add the corn, your chosen greens and put the prawns on top. Put the lid on, turn up the heat and cook for about 3-5 minutes, until the prawns have just turned pink and the spinach/kale is wilting, then stir the stew to combine.
4. Turn off the heat. Season with salt and pepper. Stir in the chopped coriander. Put the lid on and rest for a couple of minutes to make sure the prawns are cooked through properly.
5. Serve with steamed rice or flatbread and a crispy salad.