Sweet Potato & Peanut Butter Hot Pot Recipe

Sweet Potato & Peanut Butter Hot Pot

Jassy Davis

55 mins

4 people

Ingredients

1 onion
1 courgette
500g sweet potatoes
500g carrots
4 garlic cloves
1 chilli
1 bay leaf
2 tsp smoked paprika
80g peanut butter
400g tin of chopped tomatoes
1 vegetable stock cube
200g baby leaf spinach

Prep: 15 mins | Cook: 45 mins

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Method

1. Peel and finely chop the onion. Warm a large pan or casserole dish over a low heat for 2 mins, then add 1 tbsp oil and the onion. Season with a pinch of salt and pepper. Gently cook for 8 mins, stirring a few times, till the onion is soft and golden

2. While the onion cooks, trim the courgette, halve it lengthways and chop it into half-moons around 1cm thick. Scrub and peel the sweet potatoes then chop them into bite-sized chunks.

3. Add the courgette slices to the pan. Give them a good stir to mix, then carry on cooking for 5 mins till the courgette has softened.

4. Meanwhile, trim and scrub or peel the carrots. Slice them on the diagonal into 1cm-thick slices. Add the sweet potatoes and carrots to the pan with 2 tbsp water. Add another pinch of salt and pepper and cook for 8 mins, giving it a stir once or twice.

5. Peel and crush or grate the garlic. Halve the chilli. For less heat, scoop out the seeds and white pith. Finely chop the chilli.

6. Stir the garlic and chilli into the veg. Add the bay leaf and the smoked paprika. Add the peanut butter and stir to mix.

7. Tip in the chopped tomatoes. Fill the tin with cold water twice (around 800ml in total) and add to the pan. Dust in the stock powder. Pop a lid on the pan, bring to the boil and then turn the heat down. Simmer for 15 mins, stirring once or twice, till the sweet potato pieces are tender when pressed with the tip of a knife.

8. Stir the baby leaf spinach into the pan till wilted. Taste the Hot Pot and add a pinch more salt or pepper if you think it needs it. Ladle the Hot Pot into warm bowls and serve.

9. Love your leftovers
You can keep the Hot Pot in the fridge for up to 3 days or freeze for up to 3 months. Simply divide the hot pot into individual portions, cool and then chill in sealed containers. Defrost completely and make sure it’s piping hot when you reheat it.