Sweet Potato, Spinach & Peanut Stew - Ainsley Harriott

Ingredients

• 2 tbsp coconut or olive oil
• 1 red onion, roughly chopped
• 3 garlic cloves, minced
• 4 cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli, left whole (or 1 red chilli, finely chopped)
• 1 heaped tsp sweet paprika (unsmoked)
• ½ tsp ground turmeric
• 5 cloves, ground
• 2 bay leaves
• 700g sweet potato, peeled and cut into large chunks
• 1 red pepper, deseeded and cut into chunks
• 1 x 227g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 x 400g tin black-eyed peas or black beans, rinsed and drained
• 150g chunky peanut butter
• 350-400ml vegetable stock
• 180g baby spinach leaves
• 2 tbsp chopped fresh coriander, plus extra for serving
• ½ lemon for squeezing
• sea salt and freshly ground black pepper