- 35g peanuts
- 500g sweet potatoes
- 1 red pepper
- A thumb of ginger
- 1 tbsp Thai red curry paste
- 200ml coconut milk
- 1 tbsp tamari
- 100g baby leaf spinach
- 1 onion
- 1 courgette
- ½ tbsp olive oil
- 300ml boiling water
- 1.
Add the peanuts to a dry wok or deep frying pan. Toast over a medium heat for 4-5 mins till they’re golden brown. Allow to cool slightly, then finely chop the peanuts and tip into a bowl.
- 2.
Prepare the veg. Peel the sweet potatoes and slice them into wedges about as thick as your thumb. Peel and thinly slice the onion. Trim the top off the courgette, and chop the courgette into bite-size chunks. Halve the pepper and scoop out the seeds and white bits. Roughly chop the pepper. Peel and grate the ginger.
- 3.
Warm ½ tbsp oil in the wok or deep frying pan. Add the sweet potatoes and sliced onion. Toss to coat in the hot oil. Fry for 8-10 mins, turning now and then, till the potatoes are a little golden brown.
- 4.
Add the chopped courgette, red pepper and ginger to the pan with 1 tbsp Thai red curry paste. Stir in most of the peanuts (keep a pinch back for garnishing). Pour in the coconut milk. Add 300ml boiling water. Add 1 tbsp tamari.
- 5.
Cover and simmer for 12-15 mins till the potatoes are tender. Taste the stew and add more tamari if you think it needs it.
- 6.
Gently stir in the baby leaf spinach. Simmer for 2-3 mins, uncovered, till the spinach is wilted.
- 7.
Ladle the stew into a couple of warm bowls and serve straight away, garnished with the remaining chopped peanuts.
- Tip
We love you tamari
Tamari has a rich, slightly salty flavour that helps enhance all the other flavours in the stew. Start off by adding 1 tbsp and, once the stew has simmered, add more if you think the stew could do with a richer, more savoury flavour.