Ingredients
- Vegetable oil 30g
- Garden Gourmet Vegan Fillet pieces 900g
- Black-eyed peas, drained and rinsed 2 x 400g tins
- Fresh red Scotch bonnet chillies, deseeded and kept whole (optional) 1½
- Tomato purée 110g
- Chopped tomatoes 2 x 400g tins
- Vegetable stock 1 litre
- Peanut butter 200g
- Sweet potatoes, peeled and diced 500g
- Spinach, chopped 500g
- Fresh lemon juice 25g
- Fresh coriander, roughly chopped 60g
- Spring onions, finely chopped 5
- Fresh red chilli, deseeded and finely sliced 2½
For the paste
- Onions, peeled and roughly chopped 1.25kg
- Garlic, roughly chopped 30g
- Fresh ginger, peeled and roughly chopped 75g
- Paprika 2½ tsp
- Ground coriander 5 tsp
- Ground turmeric 2½ tsp
- Ground cumin 5 tsp
- Ground fenugreek 2½ tsp
- Fresh red Scotch bonnet chilli (to taste), deseeded and roughly chopped 1
Method
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- Place all the paste ingredients in a food processor and blitz into a coarse paste.
- Heat the vegetable oil in a large, heavy based saucepan. Add the paste and fillet pieces and sauté over a medium-low heat for 10 minutes, stirring occasionally making sure the paste doesn’t burn.
- Then add the black-eyed peas, Scotch bonnet chilli and tomato purée and mix. Pour in the tomatoes, vegetable stock and the peanut butter and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. After 20 minutes add the sweet potatoes and continue cooking, covered for a further 15 minutes. Add some water to let the consistency down if needed.
- Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies.
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