This rich and warm stew will be your new go to for when you have guests over! Packed with lots of fibre, antioxidants and protein it has so much goodness for your body and mind! 

INGREDIENTS

1 onion

3 TBS extra virgin cold pressed olive oil

200g Portobello mushrooms

2 garlic cloves

25g fresh ginger

600g sweet potatoes

1 TBS tomato pureé

2 TSP ground cumin

2 TSP ground coriander

½ TSP ground cinnamon

pinch cayenne pepper

1 tin chopped tomatoes

150g red rice

2 X TBS crunchy peanut butter

200g spinach

50ml oat, coconut, sheep or goats yoghurt

30g coriander

salt and pepper

METHOD

Peel and finely slice the onion. Heat 1 tablespoon of oil in the large pan. Add the onion and fry gently for 5 minutes, stirring now and then until it is just starting to soften. While the onion is frying, clean and thinly slice the mushrooms. Peel and finely chop 2 garlic cloves

Peel and chop or grate the ginger. Peel the sweet potatoes and cut into 2cm chunks. Add the mushrooms to the pan. Turn up the heat and fry for 4 minutes. Add the sweet potato, garlic, ginger, tomato pureé, spice pot and a cautious pinch of cayenne pepper (see cook’s note). Fry for 2 minutes, stirring continuously until everything smells fragrant. Tip in the tomatoes

Fill the can with water and add enough to the pan so that everything is just covered. Add a good pinch of salt and pepper, stir well. Bring up to a simmer. Loosely cover and cook for 30-35 minutes, or until the sweet potatoes have softened

While the stew cooks, put a pan of salted water on to boil. Rinse the rice in a sieve under cold water and add it to the pan of boiling water, making sure it is covered by at least 2cm. Stir once and simmer for 25 minutes, until the rice is cooked. Wash the spinach. Strip away and discard any tough looking stalks. Coarsely shred the leaves. Wash, shake dry and roughly chop the coriander

When the stew has cooked, put the peanut butter in a small bowl. Add a few spoonfuls of liquid from the stew and thin the peanut butter into a paste. Add the paste back into the stew along with the washed spinach. Stir on a low heat until the spinach has wilted. Taste the stew, adjust with more salt and pepper if required

Drain the rice and serve with the stew, a good blob of soured cream and plenty of chopped coriander