African Peanut Sweet Potato Stew
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.
Ingredients
- 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
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
Calories: 488kcalCarbohydrates: 53gProtein: 10gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 178mgPotassium: 1178mgFiber: 9gSugar: 12gVitamin A: 24478IUVitamin C: 21mgCalcium: 129mgIron: 8mg
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