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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!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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
  • 200 g sweet peas
  • 2 handfuls of spinach

Method
 

  1. Finely slice the onion and garlic.
  2. Peel the sweet potatoes and carrots, then chop them into bite-sized chunks.
  3. 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.
  4. 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.
  5. Add the peas, then bring to the boil and cook for 5 minutes.
  6. 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).
  7. Serve warm. You can scatter some fresh, chopped coriander leaves on the top, if you like.