Denise says:

  • Tasty cooking on a budget is going to be so important this winter.  This recipe is flavoured with a delicious paste, made with garlic, paprika, turmeric, cumin and chilli.
  • Preparation Time: 30 minutes
  • Cooking Time:  50 minutes
  • Serves:  6 people


  • For the paste:
  • 2 onions – peeled and roughly chopped
  • 5 garlic cloves – peeled and roughly chopped
  • 3cm piece of fresh root ginger – peeled and roughly chopped
  • 1 teaspoon paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • ½ red chilli – deseeded and finely chopped (or less for a less spicy flavour)
  • For the stew:
  • 1-2 tablespoons rapeseed oil
  • 500g sweet potato – peeled and diced
  • 400g tinned kidney beans – drained and rinsed
  • 400g tinned chopped tomatoes
  • 500ml vegetable stock
  • 250g natural crunchy peanut butter
  • 200g spinach – chopped
  • Garnish:
  • Juice of ½ lemon
  • 4 spring onions – finely chopped
  • 1 red chilli – sliced


1) Place all the paste ingredients into a food processor and blitz into a coarse paste. 2) Heat the rapeseed oil in a large shallow saucepan, add the paste and sauté for 5 minutes stirring occasionally and adding a little water if the paste starts to stick. 3) Add the sweet potato, kidney beans and mix to combine. Pour in the tomatoes, vegetables stock, peanut butter and season with salt and pepper. 4) Cover the pan and simmer for 20 minutes until the sweet potatoes are soft. 5) Remove from the heat and stir in the spinach leaving it to wilt for 2 minutes. 6) To finish, add the lemon juice, spring onions and sliced chillies.