Sweet potato and peanut butter stew recipe
Recipe: https://recipestripper.com/recipes/8c270fd9-4fab-4239-bba1-b142e15a053f
Original source: https://www.thetimes.com/recipes/easy-everyday/dinner/article/sweet-potato-and-peanut-butter-stew-recipe-sv2m0p82d
Recipe image: https://www.thetimes.com/imageserver/image/8146369d-b385-4fdf-bbc3-b8613bc2d11c.jpg?strip=all&

A simple vegetarian dish of spiced potato and a creamy nutty sauce
Yield: 4 servings
Total time: PT40M

Ingredients
- 2 tbsp olive oil
- 2 onions, finely sliced
- 300g portobello mushrooms, sliced
- 1kg sweet potatoes, diced
- 3 garlic cloves, finely chopped
- 40g root ginger, finely grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 pinch of cayenne pepper
- 2 x 400g tins of chopped tomatoes
- 250g brown basmati rice
- 3 tbsp peanut butter
- 150g baby spinach
- Black pepper
- Salt
- 150ml soured cream, crème fraîche or a vegan alternative
- 1 bunch of coriander, chopped

Instructions
1. Heat 2 tablespoons of olive oil in a large pan. Add the onions and fry gently for 5 min, stirring now and then until just starting to soften.
2. Add the mushrooms to the pan, turn up the heat and fry for 4 min. Add the sweet potatoes, garlic, ginger, spices and a cautious pinch of cayenne pepper. Fry for 2 min, stirring continuously until everything smells fragrant.
3. Tip in the tomatoes. Fill one of the empty tins with water and add enough of it to the pan to just cover everything. Season well with salt and pepper, stir well and bring to a simmer. Loosely cover the pan and cook for 20-25 min, or until the sweet potatoes have softened.
4. Wash the rice thoroughly in a sieve under cold running water until the water starts to run clear (this flushes away excess starch). Put the rice in a large saucepan and cover with plenty of cold water. Add a pinch of salt and bring to a gentle simmer, then cook gently for 20-25 min until done.
5. When the stew has cooked, put the peanut butter in a small bowl. Add a few spoonfuls of liquid from the stew and thin the peanut butter into a paste. Add the paste back into the stew along with the spinach. Stir over a low heat until the spinach has wilted. Taste the stew and add more salt and pepper if required.
6. Drain the rice and serve with the stew, a good blob of the soured cream, crème fraîche or vegan alternative and plenty of chopped coriander.