Nestle vegan African stew with fillet pieces and rice

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1. Place all the paste ingredients in a food processor and blitz into a coarse paste.
2. Heat the vegetable oil in a large, heavy based saucepan. Add the paste and Garden Gourmet vegan fillet pieces and sauté over a medium-low heat for 10 minutes, stirring occasionally making sure the paste doesn’t burn.
3. 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 lid and continue cooking for a further 15 minutes. Add some water to let the consistency down if needed.
4. 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.