SWEET POTATO STEW
1 organic onion, peeled and chopped
4tbsp groundnut oil
2 garlic cloves, peeled and crushed
2tsp grated fresh root ginger
1/2tsp cayenne pepper
350g sweet potatoes, peeled and cut into cubes
1tbsp mild or medium curry paste
1/2 pint pasta
1/2 pint vegetable stock
225g spinach leaves, trimmed, roughly shredded
225g mushrooms, cut into halves or quarter if large
4tbsp peanut butter
2tbsp chopped fresh coriander
Salt and pepper
Coriander sprigs to garnish

Heat 3/4 of the oil in a saucepan, add the onions, garlic, ginger and cayenne and fry gently for 10 minutes. Add the curry paste to the onion mixture and cook, stirring, for 1 minute. Add the sweet potatoes, stir to coat evenly in the mixture. Fry for about 3-4 minutes.

Add the pasta and stock. Bring to the boil, cover and simmer for 15-20 minutes until the potatoes start to become tender.
Heat the remaining oil in a fry pan, add the mushroom and stir-fry until they soften. Add the potatoes and the spinach and cool for another 5 minutes or until the vegetables are cooked through. Mix a few spoonfuls of the stews juices with the peanut butter to soften it slightly, then stir into the pan. Add the coriander, season with salt and pepper to taste and heat through. Serve garnished with coriander sprigs, with rice.

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