Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Use whatever greens you have for this nutty, sweet stew. Serve on its own in bowls, or with rice

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
398
protein
13g
carbs
33g
fat
25g
saturates
4g
fibre
6g
sugar
12g
salt
0.93g

Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion, chopped
  • 1 tsp cumin seeds
  • 400g sweet potatoes, cut into medium chunks
  • ½ tsp crushed chilli flakes
  • 400g can chopped tomatoes
  • 140g salted, roasted peanuts
  • 250g chard, leaves and stems, washed and roughly chopped

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Method

  1. Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
  2. Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
  3. Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.

Recipe from Good Food magazine, April 2010

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Comments

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qas5saq's picture
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Delicious. Added a vegetable stock cube, and used a little less water. I also used spinach and half a bag of left over salad leaves instead of chard. Will definitely make again.

IanM's picture
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Family just gone veggie and I was looking for something a bit different. Made it pretty much exactly as directed except it needed more water. Everybody loved it. Great recipe.

Imcharmed's picture

On my days, what can I say. Just made this for myself and hubby and it's absolutely gorgeous!

Like others have said I only used 400ml of fluid (stock) and 4tblsp of peanut butter. Will definitely be doing this again.

Imcharmed's picture

Planning on making this for hubby who is vegetarian. Those of you that used peanut butter, how much did you use?

uk2901's picture
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Absolutely delicious! Made it twice last month. Very easy and quick to make, great flavours and is still nice the next day too. Replaced the peanuts by cashew nuts which works really well.

plums1's picture

I was expecting this to be a but bland, but wanted to use a up a sweet potato that I had hanging around. But - it was absolutely delicious, and I will definitely be making this again and again. Like some other posters, I used crunchy peanut butter which really tasted wonderful. Also, my cumin seeds were ancient so I binned them and used ground cumin, and I never seem able to buy chard, so I used spinach. o a few changes, but not any that changed the flavour I think. Just a gorgeous recipe :-P

haudyerwheesht's picture
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I also serve it with a squeeze of lime and some fresh coriander. Delish!

haudyerwheesht's picture
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Soooo lovely!

This may be the perfect recipe: it tastes wonderful and is so quick and easy to prepare.

The first time I made it I use pak choi, which I've continued with as it retains its crunch. Never weigh the sweet potatoes, so just use as much water as it looks as if it needs.

I've done it with whizzed-up salted peanuts or crunchy peanut butter and the result is pretty similar. Wonderful dish.

ebellis's picture
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I've made this with sweet potato and with squash - both versions are firm favourite.

ugly_catfish's picture
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I made this tonight on the strength of the reviews on here and I'm so glad I did. I took the advice and substituted the water for veg stock and also used crunch peanut butter. The only other tweak I made was to add a squeeze of lime right at the end.
It was absolutely delicious and I will be adding it to my week night repertoire immediately.

cececheong's picture
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I substituted butternut squash for the sweet potato, as per previous suggestions; crunchy peanut butter, a stock cube and added sugar, tomato puree and corriander. The batch tasted great with fresh jasmine rice. Add roast chicken for the meat eaters. Definitely a hit - complements were well received.

catheroo's picture

Love this. We are vegan and it's one of our favourites. Good to serve with friends as it is a bit different from what they expect to be served in a vegan household!

clastee's picture

This is lush, and so simple. As other people have said, definitely use less liquid, and use stock instead of plain water. Also peanut butter is the way forward - just make sure you add a bit of the hot stock to it in a bowl and mix it up to loosen it before you add it to the curry. I've added lots of different veg to this dish, it's good with butternut squash too.

janerichardson's picture
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Just re-read the recipe, and realised I used unsalted peanuts. Maybe it needed a load of salt to bring out the flavour? Still won't bother again. Next time I get chard in the vegbox it goes on the compost heap!

janerichardson's picture
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Sorry, not for us. Found the recipe while looking for something to make to use the Swiss Chard (is this the same as non-Swiss chard?) in my vegbox. The sauce was bland, couldn't taste the cumin nor chilli (used fresh, not dried). Halved the recipe for 2 of us, still made loads. The leftovers went in the bin though.

goldhanger's picture

Absolutely delicious. Heart warming and great for a winter's evening. I stuck to the ingredients but substituted chard with savoy cabbage and used dry roasted peanuts because I couldn't get unsalted for love nor money. Like others I used veg stock instead of just water.

It seems most people here who added all sorts of other ingredients didn't actually have the stew! Hoi sin, soy sauce AND korma paste?

salamandahk's picture
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I used pumpkin instead of potato and didn't weigh it, so probably more than 400 grms. Also added tempeh and used unsalted peanuts - again a few more than suggested - and it came out great with easily 6 portions (with rice). I used less stock as previous posters suggested - initially 350 ml, but added another 150 to get a consistency I liked (probably cos of the increased amount of pumpkin & tempeh) - definitely didn't need 750 ml though. Will definitely do it again.

colleenc's picture
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I thought this stew was great! Citing some of the commentors that complained of it being bland, I exchanged the water for vegetable stock, added 2 tbsp mirin, 2 tbsp hoisin, 2 1/2 tbsp soy sauce, 2 tsp tamarind concentrate and 2 tsp of curry paste (I used Patak's Korma).

babsfazekas's picture
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This is my new favourite dish! I halved the amount if water and used a stock cube as per other reviews and it turned out the perfect consistency. The absolute best bit was the whizzing of the peanuts, I wouldn't use peanut butter instead. I have a little handheld blender that can be attached to chopping blades and it did a beautiful and super-fast job. If you do the peanuts in batches you can even have smoother and rougher bits for extra texture. Wonderful flavour to this stew, will save it for occasions when we have vegetarian friends over for dinner.

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