Here’s how to make it…

Ingredients:

• 400ml coconut milk
• 200g passata
• 100g peanut butter
• 2 sweet potatoes
• 2 bell peppers
• 2 sticks of celery
• 1 red onion
• A handful of spring greens
• A thumb of ginger
• 4 cloves of garlic
• 2 tbsp tomato puree
• 2 tbsp coconut oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp cinnamon
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the onion. Peel and finely chop the onion
• Add the onion to a large pan along with the coconut oil
• Saute on a low heat for around 5 minutes
• Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the tomato puree and spices
• Stir to combine then saute for 5 minutes
• Chop the sweet potatoes, bell peppers and celery in to bite size pieces. Add the sweet potatoes, bell peppers and celery to the pan
• Stir to combine then saute for a further 5 minutes
• Add the coconut milk, passata and peanut butter. Stir to combine then simmer on a medium heat until the sweet potato is soft
• Finely chop the spring greens. Add the spring greens to the stew then stir to combine
• Once the spring greens have wilted, season to taste then serve

This recipe serves 4.