Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(46 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


  • 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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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.
9th May, 2014
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.
8th May, 2014
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.
8th May, 2014
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.
8th May, 2014
Planning on making this for hubby who is vegetarian. Those of you that used peanut butter, how much did you use?
8th Mar, 2014
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.
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: Will definitely be making this again! I used less peanuts, and topped the dish with extras for a bit of a crunch - brilliant :D
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
26th Mar, 2013
I also serve it with a squeeze of lime and some fresh coriander. Delish!
26th Mar, 2013
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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