African Peanut Sweet Potato Stew

Name: African Peanut Sweet Potato Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 tsp olive oil; 3 large sweet potatoes; 3 small onions; 2 tsp ground ginger; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tbsp ground turmeric; 1 tsp cayenne; 1 tsp hot chilli powder; 400 ml coconut milk; 3 tbsp smooth peanut butter; 2 garlic cloves; 1/2 red chilli; A spring of parsley or thyme to garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
488 kcal
Course
Main Course
Cuisine
African

African Peanut Sweet Potato Stew

Iris Warren

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Sweet potato stew is a thick, sweet and spicy curry featuring sweet potato cooked in West African spices, coconut milk and peanut butter. Serve it up with couscous for a weekday treat.

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Ingredients

Servings

1 tsp olive oil
3 large sweet potatoes
3 small onions diced
2 tsp ground ginger
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp ground turmeric
1 tsp cayenne
1 tsp hot chilli powder
400 ml coconut milk
3 tbsp smooth peanut butter
2 garlic cloves crushed
1/2 red chilli chopped finely
A spring of parsley or thyme to garnish

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Instructions

In a large pan, fry the onions and garlic in the olive oil, until translucent. Add the spices and fry on a medium heat for a couple of minutes.
Next add the peanut butter and stir in. Pour in the coconut milk and bring to a simmer.
Add the cubed sweet potato and allow to cook until the sweet potato is very soft. Approximately 30 minutes but it does depend on how small you have cut your potato cubes. Add a little bit of water if the coconut milk does not cover all of the potatoes.
Once the sweet potato is cooked and the stew has thickened, add the chilli and stir. Serve with couscous and a parsley or thyme sprig for decoration.

Notes

Storage - store any leftovers in the fridge, in a sealed container for no more than 4 days. Rice should not be kept for more than a day.
Re-heating - you can reheat this stew on the stove top or in the microwave. Make sure it's hot before serving, especially if you are re-heating the rice. Rice should not be kept for more than a day.
Freezing - We'd recommend freezing in reusable ziplock bags for easy portioning. You can keep the curry in the freezer for up to 3 months.

Nutrition Information

Show Details

Calories 488kcal (24%) Carbohydrates 53g (18%) Protein 10g (20%) Fat 30g (46%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 178mg (7%) Potassium 1178mg (34%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 24478IU (490%) Vitamin C 21mg (23%) Calcium 129mg (13%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 488 kcal

% Daily Value*

Calories	488kcal	24%
Carbohydrates	53g	18%
Protein	10g	20%
Fat	30g	46%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Sodium	178mg	7%
Potassium	1178mg	25%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	24478IU	490%
Vitamin C	21mg	23%
Calcium	129mg	13%
Iron	8mg	44%