Sweet potato and peanut stew
This African-style stew is enhanced by crunchy peanut butter
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 68g
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- 160g Co-op wholegrain rice
- 500g sweet potatoes, peeled, halved and cut into 2cm slices
- 1 tbsp vegetable oil
- 2 red onions, thinly sliced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 4 tbsp Co-op crunchy peanut butter
- 400g can Co-op chopped tomatoes
- ½ x 400ml can light coconut milk
- 200ml vegetable stock, made with ½ stock cube
- ½ x 25g pack coriander, roughly chopped
- 30g Co-op large roasted and salted peanuts, roughly chopped
- Cook the rice according to the pack instructions.
- While it’s cooking, heat the oil in a large pan to medium-high. Add the onion and cook for 10 mins, until softened. Season, then stir through the paprika and cumin, and cook for a minute. Lower the heat.
- Add the peanut butter to the pan and let it warm gently. Stir in the tomatoes, coconut milk and stock, then add the sweet potato and cooked rice. Bring to the boil, then simmer with the lid on for 15 mins, stirring occasionally. Remove the lid and bubble for 5 more mins.
- To serve, spoon the stew into bowls and sprinkle over the coriander and peanuts.