Sweet Potato Stew
An East African-inspired dish with mildly spiced sweet potatoes and crunchy peanut butter.
- 2 medium onions (approx 185g each), chopped
- 4 small sweet potatoes (approx 250g each), peeled and diced
- 2 small carrots (approx 95g each), peeled and diced
- 12 closed cup mushrooms, sliced
- 227g of tinned chopped tomatoes
- 240g of value long grain rice
- 30g of value crunchy peanut butter
- 1 tbsp medium curry powder
- 3 cloves of garlic, finely chopped
- 700ml vegetable stock, prepared according to the packet instructions
- 1 tbsp tomato puree
- 4 tbsp vegetable oil
- 2 tsp fresh ginger, finely chopped
- 2 tsp mild chilli powder
- Serves: 4
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 25 mins
- Price per person: £0.90
- Store cupboard: Basic
- Calories per serving: 686
- 5-a-day per serving: 2.6
- Print Recipe
- Heat the oil in a frying pan and cook the onions and garlic for 4-5 minutes, or until soft. Add the curry powder and chilli powder and fry for 1 minute to release the aroma.
- Stir in the chopped tomatoes, ginger, tomato puree, mushrooms, carrot and sweet potato. Add the stock and top up with enough boiling water to cover the vegetables. Lower the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
- Meanwhile, cook the rice according to the packet instructions so that it is ready at about the same time as the stew.
- Stir the peanut butter into the stew and season with salt and pepper. To serve, spoon the rice onto plates and top with the sweet potato stew.
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