I adapted the recipe to this magnificent African stew from Mark Hayman’s cookbook What The Hell Shall I cook? It’s not my kind of cookbook but he has many excellent recipes and vital information about nutrition.
What makes this stew extraordinary is the nutty flavor and thickness that the peanut butter give it. And the sweetness of the sweet potatoes and the acidity of the tomatoes. It’s an excellent main dish.
- Olive oil
- 1 large onion - diced
- 2 in ginger - minced
- 3 celery stalks - diced – optional
- 3 scallions - chopped – optional
- 1 – 2 tablespoons curry paste - I used Thai red curry paste
- 4 small sweet potatoes* - peeled and sliced or diced
- 1 can - 28oz./ 800 gram diced tomatoes or 3 large ripe tomatoes
- 1½ cups water or vegetable stock
- 7-10 leaves kale - spinach, Swiss chard or collard green, chopped (remove the spine of the kale)
- 2 cups mushrooms - whole or sliced (if large, slice them)
- 1 – 2 tablespoon fish sauce – optional
- 3 tablespoons peanut butter
- Handful cilantro - chopped
- Warm about 3 tablespoons of olive oil in a medium-large pot. Add the onion and ginger and sauté for 2-3 minutes. Add the celery, scallions, sweet potatoes and curry paste, and stir. sauté for 3 minutes then add the tomatoes, water or stock and salt and bring into a boil. Lower the heat to simmer, cover the pot and cook for 20 minutes.
- Add the kale , mushrooms, fish sauce and peanut butter and stir gently. Cook for 10 more minutes. Remove from the heat, taste and correct seasoning and sprinkle the cilantro over. Serve as is or with basmati rice.