Vegetarian African Stew

Ingredients

·       2 tsp olive oil

·       1 large brown onion, thinly sliced

·       2 celery sticks, finely chopped

·       1 large carrot, peeled, finely chopped

·       2 garlic cloves, crushed

·       1 tbsp curry powder

·       800g sweet potato, peeled, cut into 2cm pieces

·       400g can no-added-salt diced tomatoes

·       1 cup water

·       3/4 cup light coconut milk

·       1/2 tsp caster sugar

·       40g roasted blanched almonds

·       1 bunch English spinach or silver beet, trimmed, leaves coarsely chopped

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. Stir until combined.

·       Stir in tomato, water and coconut milk. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes or until sweet potato is just tender.

·       Stir in sugar. 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.

·       Serve with couscous or basmati rice, top with nuts.