I make this African Sweet Potato, Kidney Bean Groundnut Curry every so often. The sauce is both sweet and spicy, thickened by the groundnuts. Sometimes I will make this African Curry with butternut squash, or throw in a bag of baby spinach to bulk it up when cooking for other people. Its very popular with friends and acquaintances, except for one....
A young musical and talented friend cleaned her plate and declared it delicious. It was later in the evening that she expressed that she was feeling poorly. She did not put it down to the food as she had eaten loads of my dishes in the past, but then it dawned on her that the word 'groundnut' was another word for peanuts and it is. She never said anything to me, but I think she may have had a nut allergy, I felt very bad as it had not occurred to me at the time to make it clearer as to what 'groundnuts' were, as I just assumed the word 'nuts' would have been an indication. So nowadays to avoid such incidents I make sure there is a big sign next to it, warning of nut allergens. Fortunately for me and her, she recovered and has eaten my food since.
Well I made this on Sunday evening, the recipe makes a rather large portion so you can imagine it was great to come home to. It reheats either on the stove top or in the microwave.
African Sweet Potato, Kidney Bean Groundnut Curry
Serves 6 - 8 with rice
3 - 4 tablespoons vegetable oil
large onion, finely sliced
2 - 3 garlic cloves
1 teaspoon red chilli flakes
1 teaspoon curry powder
1 teaspoon cayenne pepper
Salt to taste
2 tins x 400g tinned tomatoes, chopped
400g sweet potatoes (or butternut squash), peeled and chopped into bite size pieces
2 - 3 tablespoons crunchy or smooth peanut butter
(Optional) 225g spinach roughly chopped
1 x 400g tinned kidney beans, drained and rinsed)
In a wide pan, heat the oil, then stir in the onion and garlic and cook until soft, then stir in the spices and cook for a minute of so before stirring in the chopped tomatoes, Cook with the lid on for 20 minutes, stirring from time to time until the tomatoes have softened and become a thick sauce. Then stir in the chopped sweet potatoes, and cook for a few minutes, before stirring in the water. Bring to a boil, the reduce heat and cook until the sweet potato (butternut squash) is cooked, check by piercing a fork or knife through it. When the vegetable is soft, stir in the peanut butter and ensure it blends into the thick spiced tomato sauce, finally stir in the optional spinach and kidney beans. Adjust seasoning if necessary, then heat through until the spinach wilts, then serve immediately with either rice or bulgar wheat,