Medicinal Chef's Nutty Sweet Potato Stew by The Medicinal Chef Dale Pinnock

Ingredients

• 1 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 1 fresh chili
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 500 g sweet potatoes
• 400 g passata
• 2 tbsp crunchy peanut butter
• 100 g cavolo nero
• 0.25 cup fresh coriander
• 1/2 tsp salt and pepper

Instructions

1. Heat the olive oil in a wide, shallow pan over medium heat.
2. Add the onion, garlic, and chili with a pinch of salt; sauté for 3–4 minutes until soft.
3. Stir in the sweet potato cubes, passata, smoked paprika, and cumin.
4. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
5. Stir in the peanut butter until fully incorporated.
6. Add the Cavolo Nero and cook for 2–3 minutes until just wilted.
7. Garnish with fresh coriander before serving.