Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(32 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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Imcharmed
8th May, 2014
Planning on making this for hubby who is vegetarian. Those of you that used peanut butter, how much did you use?
uk2901
8th Mar, 2014
5.05
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.
julesthenorweegie
22nd Oct, 2013
This was delicious! I didn't have chard, so I used some delicious round leaf lettuce instead. I posted it up on my blog today: http://julesthenorweegie.blogspot.co.uk/2013/10/sweet-potato-peanut-stew.html Will definitely be making this again! I used less peanuts, and topped the dish with extras for a bit of a crunch - brilliant :D
plums1
28th Sep, 2013
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
26th Mar, 2013
5.05
I also serve it with a squeeze of lime and some fresh coriander. Delish!
haudyerwheesht
26th Mar, 2013
5.05
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
19th Mar, 2013
5.05
I've made this with sweet potato and with squash - both versions are firm favourite.
ugly_catfish
7th Mar, 2013
5.05
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
23rd Feb, 2013
5.05
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
16th Feb, 2013
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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