West African peanut stew with sweet potato

Name: West African peanut stew with sweet potato
Total time: 1 h
Yield: Serves 4
Ingredients: 2 onions 1 roughly chopped and 1 diced; 5cm piece ginger roughly chopped; 3 cloves garlic; 1 scotch bonnet chilli; 4 tbsp tomato purée; 150g crunchy peanut butter; sunflower oil; 2 tsp coriander seeds toasted and crushed; 2 tsp ground cumin; ground to make 1 tsp black pepper; 100g coconut cream; 750ml vegetable stock; 600g sweet potatoes cut into 3cm chunks; 200g okra or green beans halved; 50g kale roughly chopped; coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both) to serve

Published: September 4, 2017 at 11:55 AM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Try this vegan West African stew with sweet potato and greens. This one-pot recipe is super easy to make and packed with warming flavours

Vegan

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Alternatives

Complete the dish

Try this West African sweet potato stew then check out our vegetarian stew, vegetarian casserole, vegetarian tagine and other vegetarian recipes.

Ingredients

Nutrition

2 onions

1 roughly chopped and 1 diced
5cm piece ginger

roughly chopped
3 cloves garlic
1 scotch bonnet chilli
4 tbsp tomato purée
150g crunchy peanut butter
sunflower oil
2 tsp coriander seeds

toasted and crushed
2 tsp ground cumin
ground to make 1 tsp black pepper
100g coconut cream
750ml vegetable stock
600g sweet potatoes

cut into 3cm chunks
200g okra or green beans

halved
50g kale

roughly chopped
coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both)

to serve

Nutrition: per serving

kcal613
fat3.3g
saturates12.1g
carbs46.1g
sugars19.4g
fibre14.6g
protein18.2g
salt1g

Method

step 1

Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
step 2

Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
step 3

Fry the diced onion with a pinch of salt for 5 minutes until softened.
step 4

Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
step 5

Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
step 6

Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
step 7

Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
step 8

Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.

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West African peanut stew with sweet potato

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4

step 5

step 6

step 7

step 8

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