Chard, sweet potato & peanut stew

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• Jane

  11 December 2012

  Jane rated and commented on this recipe

  

  Sorry, not for us. Found the recipe while looking for something to make to use the Swiss Chard (is this the same as non-Swiss chard?) in my vegbox. The sauce was bland, couldn't taste the cumin nor chilli (used fresh, not dried). Halved the recipe for 2 of us, still made loads. The leftovers went in the bin though.

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• Jane

  11 December 2012

  Jane commented on this recipe

  Just re-read the recipe, and realised I used unsalted peanuts. Maybe it needed a load of salt to bring out the flavour? Still won't bother again. Next time I get chard in the vegbox it goes on the compost heap!

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• Claire

  10 January 2013

  Claire commented on this recipe

  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.

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• Catheroo

  16 February 2013

  Catheroo commented on this recipe

  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!

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• Cece

  23 February 2013

  Cece rated and commented on this recipe

  

  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.

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• Lily

  07 March 2013

  Lily rated and commented on this recipe

  

  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.

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• Elaine Ellis

  19 March 2013

  Elaine Ellis rated and commented on this recipe

  

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

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• Caro

  26 March 2013

  Caro rated and commented on this recipe

  

  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.

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• Caro

  26 March 2013

  Caro commented on this recipe

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

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

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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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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

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