It can be a bit of a mission to get our kids to tuck into a plate of veg with anything approaching enthusiasm, but the addition of peanut butter to this stew helps it go down without too much complaining. Feel free to fiddle around with the veg depending on what you've got in the house - a good handful of greens is a nice addition and helps get the vegetable count up too. It goes well with our naan breads and/or rice.
- Splash of olive oil
- 1 onion, diced
- 1 medium sweet potato, peeled and diced
- 1 can black beans or kidney beans
- 2 tablespoons frozen sweetcorn/peas (either/both)
- 2 cloves of garlic, sliced or crushed
- 2 teaspoons fresh ginger (optional but good)
- 1/4 teaspoon fresh red chilli (optional depending on what spice level you like)
- 400g can chopped tomatoes
- 2 tablespoons peanut butter
- 500ml water or vegetable stock
1. In a large pan, heat the oil gently and add the onion. Fry until soft but not brown for about 10 minutes.
2. Add the garlic, ginger and chilli (if using) and fry for 5 minutes to soften.
3. Add the tomatoes and peanut butter and stir.
4. Add the sweet potatoes and water/veg stock, stir and then let it all simmer for 15 minutes. The potato should be soft but not disintegrating.
5. Add the corn/peas for five minutes and season with salt and pepper to taste. Serve with flatbreads/rice/couscous/whatever you like.
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