Plant-based· VG · GF · DF · NUTS

Peanut & Sweet Potato Stew

Name: Peanut & Sweet Potato Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: African
Ingredients: 500g sweet potatoes, peeled, 1cm dice; 250g onions, finely diced; 1 tin (400g) chopped tomatoes; 30g tomato purée; 120g peanut butter, 100% peanuts, smooth; 25g fresh ginger, grated; 3 cloves (15g) garlic; 2 (10g) red chillies, minced; 120g kale, stalks removed, very finely chopped; 1 vegetable stock cube; 400ml water, for the stock; 20ml rapeseed oil; 2g cayenne; 4g ground coriander; 3g smoked paprika; 4g salt; 100ml water

West African-style stew of sweet potato, peanut butter, tomato, ginger and chilli, with finely chopped greens.

makes 21 blocks, about 15p each

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BatchJoy

batchjoy.com/recipes/peanut-and-sweet-potato-stew/

Illustration of a bowl of Peanut & Sweet Potato Stew

Time: 55 min10 min prep · 45 min cook
Makes: 21 blocks
Cost per blockPer block: 15p
Calories per blockCalories: 81 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

500gsweet potatoes, peeled, 1cm dice
250gonions, finely diced
1 tin (400g)chopped tomatoes
30gtomato purée
120gpeanut butter, 100% peanuts, smooth
25gfresh ginger, grated
3 cloves (15g)garlic
2 (10g)red chillies, minced
120gkale, stalks removed, very finely chopped
1vegetable stock cube
400mlwater, for the stock
20mlrapeseed oil
2gcayenne
4gground coriander
3gsmoked paprika
4gsalt
100mlwater

Allergens: Peanuts. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Steamed rice or couscous with lime · A jacket potato topped with chopped peanuts · Stuffed into flatbreads with shredded cabbage

Method

Step 1: Soften the onions in the oil with the ginger, garlic and chillies. (8 min)
Step 2: Stir in the spices and purée for 2 minutes, then add the sweet potato, tomatoes, stock and water.
Step 3: Simmer with the lid on until the sweet potato is completely soft. (20 min)
Step 4: Stir in the peanut butter and kale. Mash the sweet potato into the sauce with a masher until thick, then simmer uncovered, stirring so it does not catch. (15 min)
Step 5: Season boldly with salt and a little more chilli if you like. It should be a thick, spoonable stew.
Step 6: Cool completely and freeze in 70g blocks.

Hotter: add a deseeded scotch bonnet with the onions.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	81	2.7g	8.3g	4.1g	2.1g	0.45g
Per 3 blocks	243	8.1g	24.9g	12.3g	6.3g	1.35g

Cook’s notes

Spinach works instead of kale; chop it finely and add it for the last 3 minutes.
Finish when reheating: loosen with a splash of water, then add lime juice and a handful of chopped fresh coriander. Crushed roasted peanuts on top add crunch.
Butternut squash can replace the sweet potato; cook it down until it fully breaks up.

Serve it

Steamed rice or couscous with lime · A jacket potato topped with chopped peanuts · Stuffed into flatbreads with shredded cabbage.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 243 kcal and 8.1g protein before rice, bread or potatoes.

Peanut & Sweet Potato Stew questions

Why use 100% peanut butter?

Peanut butters with added sugar and oil make the stew sweeter and greasier. A pure peanut butter gives a cleaner, nuttier flavour and thickens the sauce well.

Can I add chickpeas?

A drained tin of chickpeas, added with the peanut butter and kale, makes it more filling. You may need a splash more water to keep it spoonable.

Why mash the sweet potato into the sauce?

The mashed sweet potato gives the stew its thick, velvety body without any flour. Mash until most of it has broken down, but leave a few pieces for texture.