Dinner · Lunch

Peanut Sweet Potato Stew

A West African-style stew of sweet potatoes, chickpeas and greens in a creamy tomato and peanut butter broth.

⏱ 50 min (15 min prep, 35 min cooking) 🍽 Serves 6 · about 1 1/2 cups budgetfreezer friendlyleftovers vegetarianvegangluten freedairy free
📅 Add to my plan

ContainsPeanuts. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Stew

  • 1 tbsp Vegetable oil (soybean)
  • 1 Yellow onion, diced
  • 3 clove Garlic, minced
  • 1 piece Fresh ginger, 1-inch piece, grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • ⅛ tsp Cayenne pepper
  • 2 lb Sweet potatoes, peeled and cut in 1-inch cubes
  • 1 can Diced tomatoes
  • 4 cup Vegetable broth
  • ½ cup Peanut butter, creamy
  • 1 can Chickpeas (canned), drained and rinsed
  • 4 cup Kale, chopped
  • ½ tsp Table salt
  • 1 tbsp Lime juice (bottled)

  • To serve

  • ⅓ cup Peanuts, chopped
  • 1½ cup Long-grain white rice, uncooked, cooked (optional)

Make it yourself

Make the vegetable stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot or Dutch oven, wooden spoon.

  1. Heat the oil in the pot over medium heat. Cook the onion 5 minutes. Add the garlic, ginger, cumin, coriander and cayenne and cook 1 minute.
  2. Add the sweet potatoes, tomatoes and broth. Bring to a boil, then cover and simmer 15 to 20 minutes, until the potatoes are tender.
  3. Whisk the peanut butter with a ladle of the hot broth until smooth, then stir it into the pot with the chickpeas.
  4. Add the kale and simmer 5 minutes, until wilted. Stir in the salt and lime juice.
  5. Serve over rice if you like, topped with chopped peanuts.
Make aheadKeeps 4 days in the fridge; it thickens, so add a little broth when reheating to 165°F.
❄️ FreezerFreeze up to 3 months. Thaw in the fridge and reheat to 165°F.
↺ LeftoversReheat to 165°F and pack in a thermos.
🧒 With kidsLeave out the cayenne for a mild stew. Whole nuts and seeds are a choking risk for children under 4; chop them fine or leave them out.
Gluten-free swapUse gluten-free broth.

Goes well with

🍚 Fluffy White Rice

Good to know

Cooking Fats Compared Stock vs. broth Dried vs. canned beans Table salt vs. kosher salt vs. sea salt Brown vs. white rice

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits