Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(45 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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, questions and tips

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Kawshiki Nasser's picture
Kawshiki Nasser
27th Mar, 2019
Delicious! I used a mix of white and sweet potatoes, fresh tomatoes and homemade cashew butter, simply because these were what I had. It was excellent. Will have leftovers for lunch today.
24th Nov, 2018
Utterly delicious. Thanks for all the previous tips re adding flavour, I used a couple of tablespoons of stock concentrate, three grated garlic cloves, pinch of dried chilli flakes, tsp of garam masala and tsp of curry powder and about 4tbls of peanut butter. The peanut butter made the stew so creamy. I have several frozen portions now, but doubt they will stay in the freezer for very long.
6th Mar, 2018
As other comments, I added veg stock, garlic & changed chard for kale (although only needed half the quantity) & peanuts for cashews. Lovely!
17th Jan, 2017
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
30th Oct, 2016
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!
25th Apr, 2016
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!
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.
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.
3rd Mar, 2015
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.


8th May, 2014
How much peanut butter did any of you use instead of peanuts?
goodfoodteam's picture
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.
23rd Aug, 2016
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.
28th Sep, 2013
I added a handful of cashews at the same time as I added the tomato, which was just lovely.
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