Serves 4 

40 minutes 



  • 2 onions, roughly chopped
  • 5 garlic cloves, roughly chopped
  • Thumb-sized piece fresh root ginger, peeled and roughly chopped
  • 1 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground fenugreek
  • 1⁄2-1 fresh red Scotch bonnet chilli (to taste), deseeded and roughly chopped
  • A pinch salt



  • 1-2 tbsp oil of your choice
  • 500g sweet potatoes, peeled and diced
  • 1 x 400g tin black-eyed peas, drained and rinsed
  • 1⁄2 fresh red Scotch bonnet chilli, deseeded and kept whole (optional)
  • 3 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 125g natural peanut butter
  • 200g chopped spinach


  • Fresh lemon juice
  • Chopped fresh coriander
  • Chopped spring onions
  • Fresh red chilli



  1. Place all the paste ingredients in a food processor and blitz into a coarse paste.
  2. Heat the oil in a pan and add the paste. Sauté for 10 minutes, stirring occasionally – adding more oil if the paste starts to stick to the pan.
  3. Add the sweet potatoes, black-eyed peas, Scotch bonnet chilli and tomato purée and mix. Pour in the tinned tomatoes, vegetable stock, peanut butter, season with salt and pepper and stir in well. Cover the pan and bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.
  4. Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes.
  5. Serve up and top with your additional toppings and enjoy!

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