Name: Chard, sweet potato & peanut stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Asian
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 tomato; 140g salted, roasted peanuts; 250g chard leaves and stems, washed and roughly chopped

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Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

Celia Brooks Brown

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.5 out of 5.62 ratingsRate

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

Dairy-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 tomato
140g salted, roasted peanuts
250g chard

leaves and stems, washed and roughly chopped

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Nutrition: per serving

kcal398
fat25g
saturates4g
carbs33g
sugars12g
fibre6g
protein13g
salt0.93g

low

Method

step 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.
step 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.
step 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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A star rating of 4.5 out of 5.62 ratings

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