Peanut & Sweet Potato Stew
Simple, hearty Peanut Butter & Sweet Potato Stew, gluten-free and vegan and ready in 30 minutes. Roughly £1 per portion.
crunchy or smooth
unsalted peanuts, chopped
Prep the sweet potato by peeling and chopping into small cubes and slice the onion
Add oil along with the sliced onion and crushed garlic to a large pot and cook for a minute
Now add the sweet potato, 1 tsp of turmeric, fennel seeds and coriander and stir until combined
Add the 2 cans of tomatoes and drained chickpeas, stir in the 4 tbsp peanut butter and finally the 200ml veg stock
Simmer for 20 minutes on a low heat
Finally, take off the heat and stir through a couple of handfuls of fresh spinach/kale (optional)
Top with chopped unsalted peanuts and serve (optional)
TIP: Great recipe for batch cooking. You can store for a few days in a sealed container in the fridge or freeze down to have another day.
Healthy Living James