Recipes
Spiced African Stew
Ingredients
2 tbsp Sunflower Oil
1 large onion – chopped
2 cloves garlic – crushed
1 tsp ground ginger
1/2 tsp chilli powder
1 tsp coriander
1 1/2 tbsp mild curry paste
1 small butternut squash, peeled and diced (approximately 10 oz of diced flesh)
12 oz potato peeled and diced small
8 oz mushrooms – chopped
400 g tin chopped tomatoes
3/4 pt vegetable
300 g tin Borlotti beans drained and rinsed
5 tbsp smooth peanut butter
Salt and pepper
1 – 2 tbsp chopped fresh coriander
Method
Heat oil in a large saucepan and fry the onion until browning
Add the garlic, ginger, spices and curry paste (the entire top group)
Add the squash and potato and sauté in the spices for 5 to 8 minutes
Add the mushrooms and continue to cook for 3 minutes
Add the tomatoes, stock and Borlotti beans and simmer for 20 to 25 minutes until all the above are tender (be careful not to overcook the squash and potatoes or you will have mush – tasty, but a mush)
Add the peanut butter and stir until the stew has an even and creamy consistency
Season to taste
Garnish with chopped coriander
Serves 4 to 6
Can be frozen