||Chop the onion and finely chop the garlic, ginger and chilli. Add to a pan (preferably using a nut oil) on a medium heat.
||Chop the peppers into thumb sized pieces and, once the onions have softened, add to the pan.
||Boil a kettle full of water and create a litre of vegetable stock. Add the stock to a large saucepan and, at a low heat, spoon the peanut butter into the stock until there are no large lumps.
||When the peppers have softened, add the contents of the pan to the peanut butter and stock mix.
||Peel and chop the sweet potatoes into approximately 1.5 inch cubes. Add to the saucepan along with the tomatoes, cayenne pepper and cumin.
||Cook at a medium to low temperature, with a lid, until the sweet potatoes have softened (around 45 minutes). Stir regularly to avoid the peanut butter sticking and burning to the side of the pan.
||Toast the cashew nuts under the grill for no more than 1 minute, roughly chop the coriander and if you're feeling spicy chop a medium heat chilli, when you're ready to serve sprinkle these on top of your stew.
||Best served with rice or naan bread.