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Sweet Potato and Ground-Nut Stew


  • 3-5 sweet potatoes
  • 2 onions
  • 2 tbsp peanut butter
  • 3 cloves garlic
  • 1 thumb-sized piece of ginger
  • 1 red chili
  • 1 tsp cumin
  • 1 tsp cayenne chili powder
  • 2 tins coconut milk
  • 2 handfuls unsalted peanuts
  • 6 blocks of frozen spinach
  • 1 lime
  • 1 bunch coriander
  • Sea salt
  • Black pepper
  • Olive oil
  • 2 large flatbreads


Peel and chop your onions, garlic and ginger, then wash and chop your sweet potatoes into bite-sized chunks.

Heat a glug of olive oil in a pan, and gently cook your onions on a medium–low heat for 6-8 minutes until softened.

Add the garlic, ginger, chili, cumin, chili powder and sweet potatoes, and cook for another 2 minutes.

Stir in the peanut butter and pour in your coconut milk. Half-fill the coconut milk tin with water and add to the pan, then stir and simmer for 30 minutes (or until the potatoes are soft). Add your spinach for the last 10 minutes.

While that’s cooking, you can make your topping! Zest the lime to start with, then dry-fry the peanuts in a pan (on a low heat, for 1-2 minutes), until they’re lightly brown but not burnt.

Combine the peanuts, lime zest and a pinch of salt, then bash in a pestle and mortar or food processor.

Next, sprinkle your flatbreads with water and heat them through in the oven.

Finely chop your coriander and add to the stew. Squeeze in the juice of the lime and season with salt, then serve in a bowl with your toppings, and flatbreads on the side. Enjoy!

Recipe by Veggie Lad