Creamy Vegan Peanut Stew

I was about 19 when I first tried a peanut stew, courtesy of my friend Lucy's mum. I thought it was one of the yummiest things I'd ever tried and so I've been tinkering with my own recipe for a few years now. This is my attempt at recreating Sylvia's delicious dish and I hope I do it justice.

This is comfort in a bowl - it's sure to warm you up and satisfy your taste buds on a cold winter evening.

Serves 4

25 minutes

Ingredients

1 tbs coconut or avocado oil

1 onion, sliced

2 inch piece of ginger, grated

4 garlic cloves, crushed

1 tsp ground coriander

1 tsp cumin

1 tsp turmeric

2 tbs fresh coriander stalks

300ml vegetable stock

400ml coconut milk

2 large sweet potatoes, peeled and chopped

1 cauliflower, cut into florets

150g kale, stalks removed

6 heaped tbs peanut/almond butter

2 tbs peanuts, chopped

Handful fresh coriander leaves

1 red chilli sliced (optional)

Method

Take a large saucepan with a lid, add the oil and put over a medium heat. Add the onion and cook for 5 minutes. Then add the ginger, garlic, spices and coriander stalks and cook for 2-3 more minutes until fragrant.

Pour the stock and coconut milk into the pan and turn the heat down to low-medium. Add the sweet potato and cauliflower and simmer with the lid off for 15 minutes, or until the vegetables are tender.

Stir in the peanut or almond butter until the sauce becomes thick and creamy. Add the kale and put the lid on the pan. Cook for a further 2-3 minutes or until the kale has wilted.

In the meantime dry fry the peanuts over a medium heat for 2 minutes until they become charred at the edges.

Serve the stew with some peanuts, coriander and chilli slices sprinkled on top.