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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19th Mar, 2013
I've made this with sweet potato and with squash - both versions are firm favourite.
7th Mar, 2013
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.
23rd Feb, 2013
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.
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!
10th Jan, 2013
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.
11th Dec, 2012
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!
11th Dec, 2012
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.
1st Dec, 2012
Absolutely delicious. Heart warming and great for a winter's evening. I stuck to the ingredients but substituted chard with savoy cabbage and used dry roasted peanuts because I couldn't get unsalted for love nor money. Like others I used veg stock instead of just water. It seems most people here who added all sorts of other ingredients didn't actually have the stew! Hoi sin, soy sauce AND korma paste?
1st Dec, 2012
I used pumpkin instead of potato and didn't weigh it, so probably more than 400 grms. Also added tempeh and used unsalted peanuts - again a few more than suggested - and it came out great with easily 6 portions (with rice). I used less stock as previous posters suggested - initially 350 ml, but added another 150 to get a consistency I liked (probably cos of the increased amount of pumpkin & tempeh) - definitely didn't need 750 ml though. Will definitely do it again.
2nd Sep, 2012
I thought this stew was great! Citing some of the commentors that complained of it being bland, I exchanged the water for vegetable stock, added 2 tbsp mirin, 2 tbsp hoisin, 2 1/2 tbsp soy sauce, 2 tsp tamarind concentrate and 2 tsp of curry paste (I used Patak's Korma).


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