Step 1

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

Step 2

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

Step 3

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

Step 4

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

Step 5

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

Step 6

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

Step 7

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.