This is a vegan stew that is really tasty, creamy and filling. This pot is packed with lots of good things for the body, a real vitamin boost with garlic, ginger and lime juice! A dish that I always make when inspiration pushes. The recipe gives 4 portions and is served as is or with rice.
2 yellow onions
2 tablespoons olive oil
4 medium sweet potatoes
4 garlic cloves
5 cm fresh ginger
3 teaspoons cumin
1 teaspoon chilli flakes
400 ml of tomatoes passed
4 tablespoons tomato puree
2 dl of peanut butter
2 vegetable broth cubes
70 g of fresh baby spinach
lime juice and rice for serving
Peel and finely chop the onions. Fry them softly in a saucepan while stirring on very low heat in the oil until soft.
Peel and dice the sweet potatoes. Add them together with finely grated ginger, cumin, chilli flakes and finely chopped garlic cloves in the pan. Mash with stirring until the sweet potato cubes begin to surface.
Then put in passed tomatoes, tomato puree, peanut butter and broth cubes. Stir well and then let the pot simmer under the lid on medium heat until the sweet potatoes have become al dente.
Finally, add carefully rinsed fresh spinach and allow it to heat in the casserole with stirring until softened.
Serve directly with optional rice variety and lime juice to squeeze over their portion.