Sam Meadley
Sam Meadley @samm
Bristol, England, United Kingdom

This is an adaptation of a friend’s slow cooker recipe. I don’t have a slow cooker so I just start this off in the morning and leave it on the hob on a real low heat for as long as I can wait. The longer the better! #vegan

I use an #organic 100% peanuts nut butter without any added salt or palm oil.

#VeggieLife

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Ingredients

6 servings
  1. 1 tablespoon cumin
  2. 1 teaspoon coriander
  3. 1 teaspoon turmeric
  4. 4 cloves garlic
  5. 1 red chilli
  6. 2 onions
  7. 500 ml vegan stock
  8. 6 tablespoons peanut butter
  9. 1 can chopped tomatoes
  10. 1 can chickpeas
  11. 2 handfuls spinach
  12. Handful fresh coriander
  13. Handful chopped peanuts
  14. Boiled rice

Cooking Instructions

  1. 1

    Grind up the spices and toast over a medium heat.

  2. 2

    Add oil, garlic and onions and fry for a few minutes.

  3. 3

    Cut the sweet potatoes in to cubes and add to the pan.

  4. 4

    Add stock, peanut butter and chopped tomatoes. Reduce to a low heat and cover. Cook for as long as possible. The longer the better. I usually aim for 4 hours.

  5. 5

    Add the chickpeas and red pepper and cook for a further 30 minutes.

  6. 6

    Stir in the spinach and fresh coriander.

  7. 7

    Serve with boiled rice. Garnish with chopped peanuts.

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Comments (4)

Chris Jacobs
Chris Jacobs @moustache
I started prepping it and didn’t realise was slow cook recipe. Any advice? Should I boil the sweet potato a bit first? Or will an hour be long enough for the whole dish? (30+30mins)

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Sam Meadley
on
Bristol, England, United Kingdom
I love to source low impact seasonal ingredients and celebrate local producers.
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