Ingredients

2 teaspoons olive oil
1 large brown onion, thinly sliced
2 celery sticks, finely chopped
1 large carrot, peeled, finely chopped
2 garlic cloves, crushed
1 tablespoon curry powder
800g sweet potato, peeled, cut into 2cm pieces
400g can no-added-salt diced tomatoes
250ml (1 cup) water
185ml (3/4 cup) coconut milk
40g (1/4 cup) roasted unsalted peanuts
1 bunch English spinach, trimmed, leaves coarsely chopped
2 cups steamed Basmati Rice, to serve

Method

Heat the oil in a large saucepan over medium heat.

Add the onion, celery and carrot and stir for 6-7 minutes or until soft.

Add the garlic and curry powder and stir for 1-2 minutes or until aromatic.

Add the sweet potato and stir until combined.

Stir in tomato, water and coconut milk and bring to the boil.

Reduce heat to low.

Simmer, partially covered, for 20 minutes or until sweet potato is just tender.

Stir in half the peanuts.

Cook, stirring occasionally, for 3-4 minutes to develop the flavours.

Stir in the spinach.

Cook for 1-2 minutes or until the spinach just wilts.

Divide the stew and rice among bowls.

Top with remaining peanuts and serve with basmati rice

Serves 4