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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.