Peanut and Sweet Potato Stew

Cooking time of 35 minutes – Serves 4

Nutritional Information

• 469 Kcal
• 9.9g Fat
• 1.7g Saturates
• 74g Carbohydrates
• 8.6g Fibre
• 16g Protein
• 1.3g Salt

Allergens & Dietary Requirements

Allergens

• Peanut
• Celery

Dietary Requirements

• Halal
• Kosher
• Gluten free
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 1 small onion, finely diced
• 2 garlic cloves, finely diced
• 1 red chilli, chopped (adjust to taste)
• 1 tsp ground cumin
• 1 large/3 small sweet potatoes (approx. 400g), peeled and chopped into small chunks
• 1 can chopped tomatoes
• 60g peanut butter
• 1 vegetable stock cube dissolved in 800ml boiled water
• 1 can chickpeas
• 2 cups of kale (approx. 40g)
• 20g spring onions, finely chopped to garnish
• 200g rice (basmati, wild red rice, or brown rice)
• Salt and pepper to taste

Method

1. Wash the rice
2. Boil the rice in a deep saucepan with excess water until cooked (follow packet instructions for cooking length), drain any remaining liquid with a colander and set aside
3. Whilst the rice cooks, add a splash of water into a saucepan and bring it to a medium heat
4. Add finely chopped onions and garlic. Stir frequently for 1-2 minutes and add water as required to prevent the onions from sticking to the saucepan
5. Add ground cumin and chopped red chilli (optional)
6. Add sweet potatoes and chopped tomatoes, stir to combine
7. Mix the peanut butter with some hot water and add it to the saucepan, mixing well to prevent the formation of lumps
8. Add the vegetable stock and cook on a medium heat for 15-20 minutes until the potatoes are soft
9. Then add the drained chickpeas and the kale and continue to simmer until the kale has wilted
10. Taste and adjust the seasoning at this point
11. Serve the stew with some freshly chopped spring onions and rice