African Peanut and Sweet Potato Stew
African Peanut and Sweet Potato Stew



  • 2 onions, 1 chopped, 1 diced
  • 5cm piece of ginger, chopped
  • 3 garlic cloves
  • 1 scotch bonnet
  • 4 tbsp tomato puree
  • 150g peanut butter
  • Splash of oil
  • 2 tsp toasted and crushed coriander seeds
  • 2 tsp ground cumin
  • 1 tsp ground black pepper
  • 100g coconut cream
  • 750ml veg stock
  • 600g sweet potatoes, cut into 3cm chunks
  • 200g green beans, halved
  • 50g chopped kale
  • Brown rice and black beans, to serve
  • Place the chopped onion, garlic, ginger, scotch bonnet, peanut butter and tomato puree in a food processor and whizz to a paste. Heat up a casserole dish and add 2 tbsp of oil, then fry the diced onion with some salt until softened. Add the spices, fry for 1 min, then stir in the peanut paste and fry for 5 mins more.
  • Stir in the stock and coconut cream, bring to a simmer and bubble away for 10 mins until slightly reduced. Stir in the sweet potato, cover and cook for 15 mins. Add the green beans and kale, cook for 10 mins more with the lid off, then serve with cooked brown rice, black beans, and chopped herbs.
1 hr
4 serving

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