Chard, sweet potato & peanut stew
Use whatever greens you have for this nutty, sweet stew. Serve on its own in bowls, or with rice
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 398
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fat 25g
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saturates 4g
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carbs 33g
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sugars 12g
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fibre 6g
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protein 13g
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salt 0.93g
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 1 tsp cumin seeds
- 400g sweet potatoes, cut into medium chunks
- ½ tsp crushed chilli flakes
- 400g can chopped tomatoes
- 140g salted, roasted peanuts
- 250g chard, leaves and stems, washed and roughly chopped
Method
Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.
