This simple, hearty peanut butter & sweet potato stew is gluten-free and vegan, ready in 30 minutes. If you have any leftovers, they’ll reheat really well the following day, making a perfect lunch.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
garlic cloves 2 (crushed)
sweet potato 800 g (chopped)
ground turmeric 1 tsp
ground coriander 1 tsp
chopped tomatoes 800 g
chickpeas 800 g (drained)
smooth peanut butter 4 tbsp
vegetable stock cube 1
spinach 100 g
roasted peanuts 30 g (crushed)
Method
Peel and chop the sweet potato into small cubes and slice the red onion.
Heat a large pot with a dash of oil, on a medium heat and add onion, garlic, sweet potato, turmeric and coriander and stir until combined.
Make up the vegetable stock cube with 50ml boiling water per serving.
Add the tomatoes and drained chickpeas, stir in the peanut butter and the vegetable stock. Simmer for 20 minutes on a low heat. Season to taste with salt and pepper but be careful if you're finishing the dish with salted peanuts.
Finally, take the pan off the heat and stir through the spinach. Top with the crushed peanuts and serve. Enjoy!
