Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(31 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal398
  • fat25g
  • saturates4g
  • carbs33g
  • sugars12g
  • fibre6g
  • protein13g
  • salt0.93g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp cumin seeds
  • 400g sweet potatoes, cut into medium chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ tsp crushed chilli flakes
  • 400g can chopped tomato
  • 140g salted, roasted peanuts
  • 250g chard, leaves and stems, washed and roughly chopped

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.

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Comments, questions and tips

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Swathiyer
17th Jan, 2017
3.8
Lovely recipe though like all others here had to make a few changes! I too used vegetable stock which gave the stew an additional bang. Also I made a chutney of salted peanuts, ginger, garlic, red chillies and kaffir lime leaves. I added this to the stew and cooked the sweet potato an chard. Turned out gorgeous!!
Eve Goulden
17th Nov, 2016
Replaced peanuts with cashews and chard with kale, absolutely delicious, cheap and versatile, gorgeous! x
kikleen28
30th Oct, 2016
5.05
Substituted garlic for onion, peanut butter for peanuts, cabbage for chard, fresh tomato for tinned and added vegetable stock with less water. This recipe was the bomb, will definitely make again!
izzbubz
25th Apr, 2016
5.05
I loved this! Very peanutty but I guess that's because I used peanut butter, and I like that anyway. I used kale instead of chard because that's what I had but would like to try it with chard also, I'm sure it's equally delicious. Also like others have said, I used a vegetable stock cube with the water- I think this is essential. Five stars!
Janebhorses
25th Jun, 2015
Just tried and devoured this gorgeous stew. I'm lucky enough to have a glut of chard at my allotment so have been trying different receipe and this is a real winner. Changes I made, simply because it's what I had at hand: fried onion and cumin seeds in coconut oil. Used left over cooked new potatoes broken up with a fork to absorb the sauce and as others suggested I used some stock powder mixed with coconut water. Peanut butter was also a quick and easy option so within 15 minutes I had a lovely thick creamy stew.
StanleyTheCat
3rd May, 2015
This recipe is the base for a nice meal, but it is totally lacking in seasoning. I made it with the ingredients listed (although only 500ml water, as 750 seemed like it would make a very thin stew) - and it was totally bland, hardly tasted of anything except sweetness. I got flavour into it by adding: 3 x crushed garlic cloves, 1 tsp minced ginger, 1 x fresh chilli, 1/2 a veg 'stock pot', a bit of garam masala, 1 x kaffir lime leaf, 1 tsp of lemon juice, and a glug of soy sauce. The main thing is definitely use stock instead of plain water.
dianasparkler
3rd Mar, 2015
5.05
OOOh! very interesting flavours!..in a good way. Used a veg stock thingy and finely sliced sprouts as that was my only available green. Used peanut butter which along with the cumin seeds chilli flakes and chilli paste - and a lime - juice of, well it all combined deliciously. Did not add any water but added the last of a bottle of red wine; served with rice and frankfurters. Will freeze the rest.
qas5saq
9th May, 2014
3.8
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
8th May, 2014
5.05
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
8th May, 2014
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.

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Imcharmed
8th May, 2014
How much peanut butter did any of you use instead of peanuts?
goodfoodteam's picture
goodfoodteam
19th May, 2014
Hi there. Using peanut butter would change the texture of the sauce, but if you did want to use it instead use the same amount, 140g, thanks.
Manth24
23rd Aug, 2016
5.05
Really delicious and easy recipe. I added a vegetable stock cube to give it a little more flavour. I served it with rice and finished it off with a squeeze of lime juice and a sprinkle of coriander which I think really made the dish. I will definitely be making this again! Tip for next time would be to make sure the sweet potatoe bits aren't too big as they take a long time to cook.
plums1
28th Sep, 2013
I added a handful of cashews at the same time as I added the tomato, which was just lovely.