African Veggie Peanut Stew

While the veggies are roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion. Finely grate the ginger (unpeeled). Trim the green beans and cut into 2cm pieces. Zest the lemon (see ingredients list) then cut the lemon into wedges. In a small bowl, using a fork, whisk the dark roasted peanut butter and the boiling water until just combined.

In a medium saucepan, melt the butter over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and crumbled vegetable stock cube (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Add the lemon zest and fluff up with a fork and allow to cool slightly uncovered.

While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the ginger, tomato paste, souk market spice blend and remaining garlic and cook until fragrant, 1 minute. Add the water (for the curry), peanut butter mixture and the remaining crumbled stock cube. Reduce the heat to medium and cook, stirring until the peanut butter is combined, 1-2 minutes.

Add the beans and cook until softened, 3-4 minutes. Remove from heat and add the baby spinach leaves, roasted sweet potato and cauliflower, crushed peanuts and 1/2 the Greek Yoghurt and stir until just wilted, 1 minute.