We are super into vegetarian stews at the moment and sweet potatoes are one of our favourite ingredients. And if you love peanut butter as much as we do, don’t feel bad about adding an extra scoop to this comforting peanut stew!
SERVES 4 // COOKING TIME 40 min
1 tbsp vegetable oil
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 tbsp curry powder
1 tbsp crushed ginger
½ × 400 g tin chopped tomatoes
4 sweet potatoes, peeled and chopped
410 g tin coconut milk
60 ml peanut butter
200 g Swiss chard, chopped
1 tsp sugar
Salt and pepper
Chilli, to taste
60 ml unsalted peanuts, roasted
1. Heat oil and fry onions and garlic until soft and golden. Add curry powder and ginger and fry for 1 minute. Add tomatoes and cook for 5 minutes.
2. Add sweet potatoes, coconut milk and peanut butter. Simmer for 20 minutes, until the sweet potato is soft.
3. Add the Swiss chard and sugar and simmer for 5 minutes. Add salt, pepper and chilli to taste.
4. Serve scattered with the roasted peanuts.