Recipe by Tiffin and Tea
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A creamy, hearty, nutritious recipe for a soup/stew that originates from West Africa. Made with simple pantry ingredients for an easy weekday meal.
Compatible with
Allergies
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Contains Tree Nuts
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts
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For the roast sweet potato
- 2 sweet potatoes (chopped)
- 2.5 tsp ground cumin
- 2 tsp paprika
- 1 tsp chilli flakes
- To taste salt
- 2 tbsp olive oil
- 2 cloves of garlic
For the soup
- 2 tbsp olive oil
- 1 red onion (diced)
- 3 cloves of garlic
- 1 inch ginger (crushed)
- 200g tinned tomato (pureed)
- 400g coconut milk
- 500ml chicken stock
- 1 tsp salt
- 1 tsp curry powder
- 1/2 tsp red chilli powder
- 125g peanut butter
- Spinach
Utensils
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Step 1
First, roast the sweet potato. To do this Preheat the oven to 220C/Gas mark 7
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Step 2
Combine all ingredients apart from the sweet potatoes in a large bowl
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Step 3
Add the sweet potato and coat
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Step 4
Place on a large tray. Roast for 20 minutes
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Step 5
Next we make the soup. Heat the olive oil in the Ninja Foodi Blender & Soup Maker and add the onion, garlic, ginger and press saute
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Step 6
Add remaining ingredients along with the roast sweet potato, and select chunky soup
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Step 7
Once complete, serve with a squeeze of lime
