Yield: 4 servings
Measure | Ingredient |
---|---|
3 teaspoons | Sunflower oil |
1 medium | Onion |
1 \N | Red Chilli |
2½ \N | Ginger root |
1 teaspoon | Cinnamon |
3 cups | Sweet potatoes |
2½ cup | Vegetable stock |
3½ ounce | Curly kale |
14⅛ ounce | Chopped tomatoes |
6 3/16 ounce | Okra |
2 tablespoons | Coriander |
1 ounce | Salted peanuts |
\N \N | Lime Juice |
1. Heat the oil in a large saucepan and cook the onion for 5 minutes until softened. Add the chilli, ginger and cinnamon and continue to cook, stirring frequently, for 3 minutes.
2. Stir in the sweet potato and stock and season to taste. Leave to simmer for 5 minutes until the potatoes beging to soften.
3. Add the kale, tomatoes, okra and lime juice, cover and simmer for 10-15 minutes until the vegetables are tender. Remove lid for the last 5 minutes. Stir in the coriander and sprinkle the peanuts over the stew. Serve hot with rice or crusty bread.
Per Person:
279 calories 8g Fibre (h) 46g Carbohydrate (m) 9g Fat (m) 1g Saturated fat (l) 8g Protein (m) 0.9mg Salt (m) No added sugar Submitted By KAZ LANGRIDGE On 07-02-95