400gBlack Eyed Peas1 Tin drained (alternatively use chickpeas)
2Sweet PotatoesLarge and cut into smallish bite sized pieces
2tbspPeanut ButterSmooth
2CupsSpinach
2Fresh ChilliesYour preference of heat
1CupVegetable Stock
1/2CupFresh Coriander
2Spring OnionsChopped
1/2LemonJuice of
Paste
2Onions
1tspFresh Ginger
1tspPaprika
2tspGround Coriander
1tspGround Fenugreek
1tspCumin
2Garlic Cloves
1tspSalt
Instructions
Using a manual food blender finely blitz up all the paste ingredients.
Heat a little oil in a pan and add the blitzed paste and cook for 5 minutes stirring often. Meanwhile peel and chop your potatoes.
Add the chopped sweet potatoes to the pan along with the tin of tomatoes, the tin of black eyed peas, the cup of vegetable stock and the peanut butter. Give it a good stir. Put the lid on the pan.
After 10 minutes add the sliced chillies and return the lid to the pan.
After a further 10 minute (25 minutes cooking so far) add the sliced spring onions, the spinach, a handful of shopped coriander and squeeze half a lemon into the mix. Season with salt and pepper and return the lid for a further 5 minutes cooking.