Sweet Potato Peanut Stew

This warm and comforting stew is perfect for dark, cold autumn evenings. Adding peanut (or any other nut) butter to stew really enriches it and gives it a lovely thick consistency. You can vary the vegetables according to what you prefer or what's in season and you can eat this as it is or serve with bread if you like.

Serves 2, generously

Ingredients:

1 onion, chopped
2 garlic cloves, crushed
1 tsp caraway seeds
2 celery sticks, sliced
300g sweet potato, cubed
1 red pepper, chopped
1 courgette, chopped
175g baby sweetcorn, chopped in half
500ml passata
200ml vegetable stock
2 tbsp smooth peanut butter (with no added sugar)
salt and black pepper, to taste

Instructions:

1. Fry onion, garlic and celery on medium heat in oil until soft.

2. Add caraway seeds and fry for 2 - 3 minutes.

3. Add all the vegetables and cook for 5 minutes, stirring so as to coat the vegetables with the onion mixtures.

4. Pour over the passata and stock and bring to the boil. Lower the heat to a simmer, cover the pan and cook for 20 minutes or until the sweet potatoes are soft (you might want to check every 5 minutes after the 20 minutes are up).

5. Remove two tablespoons of liquid from the pan and blend with the peanut butter in a small bowl. Add the peanut mixture to the stew and stir through. Season with salt and pepper as desired and serve.