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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26th Jun, 2012
This is my new favourite dish! I halved the amount if water and used a stock cube as per other reviews and it turned out the perfect consistency. The absolute best bit was the whizzing of the peanuts, I wouldn't use peanut butter instead. I have a little handheld blender that can be attached to chopping blades and it did a beautiful and super-fast job. If you do the peanuts in batches you can even have smoother and rougher bits for extra texture. Wonderful flavour to this stew, will save it for occasions when we have vegetarian friends over for dinner.
9th Jun, 2012
Just so good! This will become a family staple, I believe. I used vegan stock powder with the water, and black cale, as I couldn't get chard. Served it with a quinoa salad. More than enough for 4. I will make and remake this.
21st Jan, 2012
Really delicious, huge hit for both of us, and fantastic warmed up for lunch the next day! I only used about half the liquid recommended, and used chicken stock to give it a bit of flavour, and it came out perfect. Definitely going on my regular cooking rotation!
emmapr's picture
2nd Nov, 2011
I love this recipe, to the point that I crave it at least once a month! I reduced the liquid to 300ml and used stock instead of water and I also use peanut butter. I have also made with chicken thigh and beef steak strips (not together!). I added the chicken at the same time as adding the tomoatos and stock, if you use breast, you may want to add a bit later. The beef I added at the stage where the peanuts were added. I think chicken tasted a bit better.
24th Aug, 2011
Lovely recipe, my other half loved it! Will be having this as a weekly dinner, delicious!
15th May, 2011
This was lovely although I would say 750ml is far too much as the stew turned out watery. I used pak choi instead of chard which worked well. My vegan partner thoroughly approved so will try this again with modified water quantity and perhaps serving with rice
goosegirl123's picture
31st Mar, 2011
Instead of using the cumin and chilli I used 3 tablespoons of a curry paste. I changed the peanuts to cashews which I prefer and the chard to spinach. The result was fantastic. I made coconut rice with peas to serve with it.
14th Mar, 2011
I definitely agree that stock is better than water - I also reduced the amount from 750ml to about 350ml, as it was very watery. I've tried this with chicken as well (apologies to the veggies out there!) - sweat the chicken with the onions, leaving out the oil if you're doing it this way, and use chicken instead of veg stock. Lovely.
4th Jan, 2011
This is a really tasty recipe, although I did change it a bit to suit what I had! Natural peanut butter, stock instead of water, butternut squash rather than potato and spinach instead of chard. Delicious.
4th Jan, 2011
I could not get chard so I used broccoli instead, I also used stock instead of water and "no sugar peanut butter". I also preferred this with normal potatoes rather than sweet ones. This was super delicious indeed! Everyone loved it and I've made it again since, for the meat eaters of the house I added chicken and it went down a storm.


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