- Sauté the Onion: Heat the oil in a large saucepan and cook the onion until soft and golden.
- Add the Paste & Spices: Stir in Shemin’s Curry Paste and fenugreek (if using). Cook gently for 1 minute.
- Add the Main Ingredients: Pour in the coconut milk and water. Add the sweet potato cubes, kidney beans, and peanut butter. Stir well.
- Simmer the Stew: Cover the pan and simmer gently for 15–20 minutes, until the sweet potatoes are tender.
- Finish & Serve: Stir in the spinach and cook uncovered for 5 minutes until wilted. Season to taste. Serve hot with fluffy boiled rice.
Tips:
- Add a crunch: Top with roasted peanuts or toasted coconut flakes for texture.
- Change the beans: Swap kidney beans for chickpeas, black beans or butter beans.
- Make it creamy: For an even richer finish, stir in a spoonful of coconut yoghurt before serving.
- Serve with: Steamed rice, Shemin’s Indian Breads, or over quinoa for a high-protein twist.
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