Peanut Stew using Tefal Preserve Frypan

• 2 tbsp extra virgin olive oil
• 1 onion, finely diced
• 3 garlic cloves, grated
• 2cm piece ginger, grated
• 3 cups kale, chopped
• 1 410g tin crushed tomatoes
• ¼ cup crunchy peanut butter
• ½ tsp cumin
• Pinch chilli flakes
• 1 cup peanuts
• 1 sweet potato, diced
• 500ml vegetable broth or stock
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• Cooked quinoa, to serve
• Coriander, to garnish

This recipe is created in partnership with Good Chef Bad Chef by nutritionist Rosie Mansfield.

1. In a pan over medium heat add the olive oil and sauté onion, garlic and ginger for 2-3 minutes until translucent. 2. Add the kale, tomatoes and peanut butter and stir until the peanut butter is incorporated. Season with salt and pepper and add the cumin, chilli flakes, most of the peanuts and the sweet potato. Pour over the vegetable stock and simmer for 15 minutes until tender.

3. Scatter over the remaining peanuts and serve with cooked quinoa and fresh coriander.