East African Sweet Potato & Groundnut Stew

This recipe works in combination with: Thai Fried Noodles. This recipe features in these meal plans: Veggie Sunshine.

An East African-inspired dish with mildly spiced sweet potatoes and peanuts.


  • 3 closed cup mushrooms, sliced
  • 1/2 medium onion, chopped
  • 1 small sweet potato (approx 250g), peeled and diced
  • 1/2 small carrot, peeled and diced
  • 60g of long grain rice
  • 4 tbsp peanuts, chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp fresh ginger, grated
  • 1 tsp tomato puree
  • 300ml vegetable stock, prepared according to the packet instructions
  • 1 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • 1 tsp medium curry powder
  • 1 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.62
  • Store cupboard: Typical
  • Calories per serving: 1049
  • 5-a-day per serving: 2.2
  • Print Recipe
African Sweet Potato Stew photo

743 cooks think so


  1. Heat the oil in a frying pan and cook the onion and garlic for 2-3 minutes, or until the onion is soft.
  2. Stir in the curry powder, ginger, coriander, chilli powder, tomato puree, mushrooms, carrot and sweet potato. Add enough stock to cover the vegetables and bring to the boil. Lower the heat and simmer for 10-15 minutes, or until the vegetables are tender. Stir in the peanuts and taste a little of the cooked sauce. Adjust the seasoning if necessary.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply spoon the sweet potato stew over the cooked rice.

Cook's tips

If using salted peanuts, rinse them under cold water first as this dish will be salty enough due to the stock.

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