Chard, sweet potato & peanut stew

Latest comments and suggestions

Results 1-20

• Raffie

  02 May 2010

  Raffie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Supernova

  06 June 2010

  Supernova rated and commented on this recipe

  

  A good stew, although next time I'll try it with butternut squash instead of sweet potato as I think it'll be a better flavour. Might also be easier to just use crunchy peanut butter instead of peanuts

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Supernova

  06 June 2010

  Supernova commented on this recipe

  A good stew, although next time I'll try it with butternut squash instead of sweet potato as I think it'll be a better flavour. Might also be easier to just use crunchy peanut butter instead of peanuts

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rose B

  10 June 2010

  Rose B rated and commented on this recipe

  

  I would recommend using vegetable stock instead of water, as the finished dish does taste distinctly 'watery' without. I also couldn't find chard but used curly kale which tasted nice

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  14 June 2010

  Belkey rated and commented on this recipe

  

  This was delicious, although I did use veggie stock instead of water - just always do. It would not serve 4 without rice though, only did 3 portions on its own. Would definitely do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catherine

  01 January 2011

  catherine rated and commented on this recipe

  

  This was the first recipe that I have done and I loved it! Though I do agree it does need a stock cupe in otherwise it tasted great

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou Rolls

  04 January 2011

  Lou Rolls commented on this recipe

  I could not get chard so I used broccoli instead, I also used stock instead of water and "no sugar peanut butter". I also preferred this with normal potatoes rather than sweet ones. This was super delicious indeed! Everyone loved it and I've made it again since, for the meat eaters of the house I added chicken and it went down a storm.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elliott

  04 January 2011

  Elliott rated and commented on this recipe

  

  This is a really tasty recipe, although I did change it a bit to suit what I had! Natural peanut butter, stock instead of water, butternut squash rather than potato and spinach instead of chard. Delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Embles

  14 March 2011

  Embles commented on this recipe

  I definitely agree that stock is better than water - I also reduced the amount from 750ml to about 350ml, as it was very watery. I've tried this with chicken as well (apologies to the veggies out there!) - sweat the chicken with the onions, leaving out the oil if you're doing it this way, and use chicken instead of veg stock. Lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• northern girl

  31 March 2011

  northern girl commented on this recipe

  Instead of using the cumin and chilli I used 3 tablespoons of a curry paste. I changed the peanuts to cashews which I prefer and the chard to spinach. The result was fantastic. I made coconut rice with peas to serve with it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susan Barrie

  15 May 2011

  Susan Barrie rated and commented on this recipe

  

  This was lovely although I would say 750ml is far too much as the stew turned out watery. I used pak choi instead of chard which worked well. My vegan partner thoroughly approved so will try this again with modified water quantity and perhaps serving with rice

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LRademaker

  25 May 2011

  LRademaker rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• glitter_rose

  24 August 2011

  glitter_rose rated and commented on this recipe

  

  Lovely recipe, my other half loved it! Will be having this as a weekly dinner, delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EPR

  02 November 2011

  EPR rated and commented on this recipe

  

  I love this recipe, to the point that I crave it at least once a month! I reduced the liquid to 300ml and used stock instead of water and I also use peanut butter. I have also made with chicken thigh and beef steak strips (not together!). I added the chicken at the same time as adding the tomoatos and stock, if you use breast, you may want to add a bit later. The beef I added at the stage where the peanuts were added. I think chicken tasted a bit better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SGx

  21 January 2012

  SGx rated and commented on this recipe

  

  Really delicious, huge hit for both of us, and fantastic warmed up for lunch the next day! I only used about half the liquid recommended, and used chicken stock to give it a bit of flavour, and it came out perfect. Definitely going on my regular cooking rotation!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Arabella

  09 June 2012

  Arabella rated and commented on this recipe

  

  Just so good! This will become a family staple, I believe. I used vegan stock powder with the water, and black cale, as I couldn't get chard. Served it with a quinoa salad. More than enough for 4. I will make and remake this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babka the Brave

  26 June 2012

  Babka the Brave rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CC

  02 September 2012

  CC rated and commented on this recipe

  

  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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Salamanda

  01 December 2012

  Salamanda rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sniffy

  01 December 2012

  Sniffy commented on this recipe

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/420645/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian, Vegan, Dairy-free

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

PER SERVING

398 kcalories, protein 13.0g, carbohydrate 33.0g, fat 25.0 g, saturated fat 4.0g, fibre 6.0g, sugar 12.0g, salt 0.93 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.