Sweet Potato, Peanut, Pepper and Spinach Hot Pot
Over the years I have learned that one of the easiest ways for me to feed people and enjoy the process, is to cook in advance. Some may love the frenzy of last minute preparedness, or be so cool, calm and collected that they read this and think, ‘Frenzy??’
This is one of those cool, calm recipes. So good and in common with such dishes, benefits from being made in advance.
Largely based on Ainsley Harriot’s recipe. Having not posted for ages, in response to a friend whose daughter is gluten free asking for recipes, I am going to do so more frequently no matter if the recipe is mine, is based on someone else’s or is someone else’s!
INGREDIENTS
2 tbsp coconut oil or olive oil
1/2 red onion, chopped
3 garlic cloves, finely chopped
4cm piece of fresh root ginger, minced
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground cloves
1 bay leaf
700g sweet potato, peeled and cut into small chunks
1 red pepper, cut into squares
200ml chopped tomatoes from a tin
200ml coconut milk
150g crunchy peanut butter or satay sauce
400ml water
salt, season to taste
2 large handfuls spinach
2 limes for serving
Put the oil in a pan and add the onions.
After a five minutes over a low heat, add the garlic.
After a couple of minutes, add the spices.
Fry for two more minutes before adding the sweet potato and pepper.
Coat the vegetables and then add the tomatoes and peanut butter or satay sauce.
Pour in the water and stir everything together.
Allow it to simmer for half an hour until the potato is tender.
Season with salt and pepper.
When it is cooked through, stir in the spinach.
You can set aside at room temperature if you are serving the same day. If not, put it in the fridge for 2 or 3 days before serving. Serve with rice and chutneys of your choice.
