Sweet Potato, Silverbeet and Peanut Stew


Makes enough for two hearty eaters.
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 1/2 tsp mustard seed
2 tsp cumin seed
1 tab smoked paprika
fresh chilli or cayenne powder to taste
1 medium sweet potato, chopped into chunks
1 medium potato, chopped into chunks
3 large silverbeet leaves, chopped
1 tin diced tomatoes
3/4 cup freshly roasted peanuts, crushed
1 cup or more of vegetable stock
salt and pepper to taste
Lightly fry the onion and garlic in olive oil until softened and translucent.  Add the spices and cook for a minute or so. Add the potato and sweet potato and stir to coat with the spices.  Add the stock and the diced tomatoes and cook for 10 minutes or until the root vegetables are starting to get soft.  Add the silverbeet and cook for another 5 minutes. Add the peanuts and more stock if needed.  Cook until the root vegetables are nicely cooked.  Serve with quinoa like I did, or any other grain you like.