Name: Sweet potato and sweet peas stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 onion; 2 cloves of garlic; 2 large sweet potatoes; 1 medium carrots; 2 Tbsp tomato purée; 1 Tbsp sweet paprika; 1 tsp ground coriander; 1 tsp ground cumin; ¼ tsp ground turmeric; 2 tomatoes, chopped; 1 bayleaf; Approx. 500 ml vegetable stock; 200g sweet peas; 2 handfuls of spinach

Sweet potato and sweet peas stew

19 Jun 2017

by Wholeness

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

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

1 onion
2 cloves of garlic
2 large sweet potatoes
1 medium carrots
2 Tbsp tomato purée
1 Tbsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
2 tomatoes, chopped
1 bayleaf
Approx. 500 ml vegetable stock
200g sweet peas
2 handfuls of spinach

Instructions

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.