Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(30 ratings)

Prep: 15 mins Cook: 45 mins


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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  • 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



    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


  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 (40)

Eve Goulden's picture

Replaced peanuts with cashews and chard with kale, absolutely delicious, cheap and versatile, gorgeous! x

kikleen28's picture

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's picture

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's picture

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's picture

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's picture

OOOh! very interesting flavours! 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's picture

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

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

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

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

haudyerwheesht's picture

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

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

ugly_catfish's picture

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

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.


Questions (2)

Imcharmed's picture

How much peanut butter did any of you use instead of peanuts?

goodfoodteam's picture

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.

Tips (2)

Manth24's picture

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's picture

I added a handful of cashews at the same time as I added the tomato, which was just lovely.