• 2tbspOlive oil
• 1onion, very finely minced
• 3Cloves garlic, finely minced
• 1tbspFresh minced ginger
• 0.5tspCrushed red chilli pepper
• 400gcrushed or diced tomatoes
• 0.5cupPeanut butter (or almond or sunflower butter)
• 1tspDried coriander (optional)
• 2cupsVegetable broth (or water)
• 1Sweet potato peeled and diced
• 1Can kidney or black beans, drained and rinsed
• 1.5cupsFrozen peas (or frozen/canned corn)
• 2cupsHearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. 1

   If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

2. 2

   Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

3. 3

   Add the garlic, ginger and chili and cook for about 5 minutes to soften.

4. 4

   Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

5. 5

   Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

6. 6

   Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

7. 7

   Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.