West African Peanut Stew

Ingredients (serves 4)

• 2 onions, 1 roughly chopped and 1 diced

• 5cm piece of ginger, roughly chopped

• 3 cloves garlic

• 1 chilli

• 4 tbsp tomato purée

• 150g crunchy peanut butter (100% peanuts)

• Olive oil

• 2 tsp coriander seeds, toasted and crushed

• 2 tsp ground cumin

• 1 tsp freshly ground black pepper

• 100g coconut cream

• 750ml vegetable stock

• 600g squash, cut into 3cm chunks

• 250g kale, green beans or other green veg

• coriander & lime wedges to serve

• 4 baking potatoes, baked!

Method

• Step 1: Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.

• Step 2: Heat a large casserole dish over a medium heat and add 2 tbsp of olive oil. As you add more ingredients, the dish is going to start being too small! Start with a large dish

• Step 3:Fry the diced onion with a pinch of salt for 5 minutes until softened. Then add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.

• Step 4: Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.

• Step 5: Stir the squash chunks into the sauce, cover and cook for 15 minutes.

• Step 6: Add the kale and/or other greens, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.

Plate up with the baked potato, scatter with coriander to serve, with lime wedges for squeezing