Chard, sweet potato & peanut stew

Chard, sweet potato & peanut stew

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(43 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

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

  • 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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eleanormayo
14th Jun, 2010
4.05
This was delicious, although I did use veggie stock instead of water - just always do. It would not serve 4 without rice though, only did 3 portions on its own. Would definitely do again.
sarz116
10th Jun, 2010
2.05
I would recommend using vegetable stock instead of water, as the finished dish does taste distinctly 'watery' without. I also couldn't find chard but used curly kale which tasted nice
nataliasupernova
6th Jun, 2010
4.05
A good stew, although next time I'll try it with butternut squash instead of sweet potato as I think it'll be a better flavour. Might also be easier to just use crunchy peanut butter instead of peanuts
nataliasupernova
6th Jun, 2010
4.05
A good stew, although next time I'll try it with butternut squash instead of sweet potato as I think it'll be a better flavour. Might also be easier to just use crunchy peanut butter instead of peanuts

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