Posted in Main mealsSoups ‘n’ salads
If this is your first peanut-based stew or curry, you're in for a treat. The nutty flavour lends itself beautifully to the sweet potato and kidney beans, and served over some rice, they make for a really hearty meal.
Prep:
15 mins 
cook:
35 mins 
Totally Doable 
Place a large saucepan over high heat.
Pour in oil followed by onion, garlic, ginger and chilli. Stir for 30 seconds; then add coriander, capsicum and sweet potato. Reduce heat to medium and sauté for 10 minutes, stirring occasionally.
Pour in stock and add peanut butter and diced tomatoes. Increase heat and bring to a boil. Cover and reduce heat to medium and cook for 15 minutes. Gently stir in kidney beans and cook for a further 5-7 minutes or until sweet potato is cooked through.
Transfer to a serving dish and garnish with coriander and peanuts. Serve with rice.
Tip: Natural peanut butter (in which the ingredients are only peanuts and salt) is the best kind to use for this recipe!
Roast Cauliflower & Chickpea Salad
Sun-dried Tomato, Spinach & Olive Muffins
Eggplant & Freekah Salad with Spiced Tahini Dressing
Middle Eastern Spiced Root Veg Soup
Avocado Toast Goes to Florida
Roasted Brussels Sprouts, Cranberry & Almond Salad
Red Bean Quesadillas with Avo-Corn Salsa
Pea & Zucchini Soup
Teriyaki Tofu Skewers
Nonna's Italian Chickpea Soup
Hummus Five Ways
