Recipes from The Andalucia Kitchen Garden
Sweet Potato and Spinach Stew (v)
Sweet potatoes and spinach are in season now here in Andalucia. This vegetarian stew is hearty and warming. Just what you need on a cold winters night in December.
Preparation Time: 20 mns Cooking Time: 40 – 45 minutes
Serves: 4 to 6 Difficulty: Easy
- 60 ml olive oil
- 1 onion peeled and chopped
- 2 garlic cloves peeled and crushed
- 10ml fresh grated root ginger
- ¼ tsp cayenne pepper
- 1 tbsp mild or medium curry paste
- 350gm peeled sweet potato, cubed
- 100ml passata or tomato triturado
- 300ml vegetable stock
- 225gm spinach leaves, roughly shredded
- 225gm button mushrooms
- 60ml peanut butter
- 30ml coriander
- Salt and pepper
- Chopped coriander
- Greek yogurt or Crème Fraiche to serve
Heat 45ml of the olive oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes. Add curry paste; cook stirring for 1 minute
Add the sweet potatoes, stir to coat with the onion mixture and fry for 3 – 4 minutes. Add the passata and stock. Bring to the boil and cover and simmer for 15 – 20 minutes until the potatoes are almost tender.
Meanwhile, add the remaining oil in a frying pan, add the mushrooms and stir-fry for 4 – 5 minutes until golden and beginning to release their juices. Add the potatoes with the shredded spinach and cook for a further 5 minutes or until the vegetables are tender.
Mix a few spoonsful of the stew juices with the peanut butter to soften it slightly then stir back into the p[an. Add the coriander, season and heat through.
Scatter plenty of the coriander over the top and serve at once with the Greek yoghurt or Crème Fraiche