Recipes
Date posted: 29/03/2021
Ingredients
| Vegetable oil | 30g |
| Garden Gourmet Vegan Fillet pieces | 900g |
| Black-eyed peas, drained and rinsed | 2 x 400g tins |
| Fresh red Scotch bonnet chillies, deseeded and kept whole (optional) | 1½ |
| Tomato purée | 110g |
| Chopped tomatoes | 2 x 400g tins |
| Vegetable stock | 1 litre |
| Peanut butter | 200g |
| Sweet potatoes, peeled and diced | 500g |
| Spinach, chopped | 500g |
| Fresh lemon juice | 25g |
| Fresh coriander, roughly chopped | 60g |
| Spring onions, finely chopped | 5 |
| Fresh red chilli, deseeded and finely sliced | 2½ |
| For the paste | |
| Onions, peeled and roughly chopped | 1.25kg |
| Garlic, roughly chopped | 30g |
| Fresh ginger, peeled and roughly chopped | 75g |
| Paprika | 2½ tsp |
| Ground coriander | 5 tsp |
| Ground turmeric | 2½ tsp |
| Ground cumin | 5 tsp |
| Ground fenugreek | 2½ tsp |
| Fresh red Scotch bonnet chilli (to taste), deseeded and roughly chopped | 1 |
Method
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- Place all the paste ingredients in a food processor and blitz into a coarse paste.
- Heat the vegetable oil in a large, heavy based saucepan. Add the paste and fillet pieces and sauté over a medium-low heat for 10 minutes, stirring occasionally making sure the paste doesn’t burn.
- Then add the black-eyed peas, Scotch bonnet chilli and tomato purée and mix. Pour in the tomatoes, vegetable stock and the peanut butter and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. After 20 minutes add the sweet potatoes and continue cooking, covered for a further 15 minutes. Add some water to let the consistency down if needed.
- Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies.