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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arabellastrange's picture
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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.

siobhang's picture
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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!

emmapr's picture
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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.

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

susanbarrie's picture
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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

goosegirl123's picture

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.

emblebembles's picture

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.

ceeran's picture
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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.

lourolls01's picture

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.

cathiggs's picture
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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

eleanormayo's picture
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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.

sarz116's picture
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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

nataliasupernova's picture
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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

nataliasupernova's picture
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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

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