Skinnified

1 tbsp oil

1 onion

2 garlic cloves

3 cm ginger

2 tbsp tomato paste

1 vegetable stock cube

½ tbsp cumin

1 tsp coriander

¼ tsp cayenne

1 tin tomatoes

250 g sweet potato, peeled and chopped

100 g peanut butter

500 ml water

200 g spinach

Finely chop the onion, mince the garlic cloves, and grate the ginger. Peel the sweet potatoes and cut them into small pieces.

Heat the oil in a large pan or pot over medium heat. Add the onion and sauté until soft and translucent, about 3-4 minutes.

Add the garlic, ginger, tomato paste, cumin, coriander and cayenne pepper. Stir well and let the spices cook for 1-2 minutes to release their flavours.

Crumble the vegetable stock cube into the pot and add the tinned tomatoes, water and sweet potatoes. Stir everything together. Let it simmer for about 15-20 minutes or until the sweet potatoes are tender.

Add the peanut butter and stir until fully incorporated into the sauce. Taste and adjust seasoning with salt or more spices if needed.

Once the dish is almost ready, add the spinach and let it wilt for 2-3 minutes.

Serve the dish warm with rice.