|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|
|Chopped tomatoes||2 x 400g tins|
|Vegetable stock||1 litre|
|Sweet potatoes, peeled and diced||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|
|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|
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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.
This recipe contains: 2 of 5 a day.
Try serving this dish with a bowl of brown rice to compliment the stew.