Food

African vegetable stew with sweet potato and peanuts

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) light coconut milk

1/2 teaspoon caster sugar

40g (1/4 cup) roasted unsalted peanuts

1 bunch English spinach, trimmed, leaves coarsely chopped

2 cups steamed Basmati rice, to serve

METHOD

Step 1

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.

Step 2

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

Step 3

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.

NOTES

Top idea: Try swapping the English spinach with silverbeet. To prepare the silverbeet, cut along both sides of the stem to remove the leaves.

SOURCE:

Super-quick pesto pasta

INGREDIENTS

200g jar sun-dried tomato strips in oil

375g dried shell pastap

3 garlic cloves, crushed

1/4 cup pine nuts, toasted (see note)

1/2 cup fresh basil leaves, torn

1/3 cup finely grated parmesan cheese

METHOD

Step 1

Drain tomatoes, reserving 1/4 cup oil. Finely chop.

Step 2

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid.

Step 3

Return pasta to pan. Add garlic, tomato, pine nuts, basil, parmesan, reserved oil and reserved liquid. Toss to combine. Season with salt and pepper. Serve.

NOTES

To toast pine nuts, preheat oven to 180C/160C fan-forced. Place pine nuts on a baking tray. Bake for 3 to 4 minutes or until golden.

SOURCE: