Vegan Efo Riro Spinach Stew | olivemagazine

Ingredients

• 1 medium garlic bulb peeled
• 2 red Romano peppers chopped
• 400g tin of chopped tomatoes
• 1 large onion chopped
• 2-4 red Scotch Bonnet chillies (depending on your heat preference)
• 5 tbsp sustainable palm oil or 100ml vegetable oil
• 200g tomato purée
• 2 tbsp mild curry powder
• 2 tbsp paprika
• 1 tbsp dried thyme
• ⅔ tbsp vegetable bouillon powder
• 2 vegetable stock cubes
• 2.5kg frozen spinach defrosted