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Peanut and Sweet Potato Stew

This peanut and sweet potato stew is spicy, filling and delicious. Add all your favourite toppings and serve with a healthy portion of rice or other grain.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 372kcal


  • 3 tablespoon Vegetable Oil
  • 1 small Red Onion chopped
  • 3 cloves Garlic crushed
  • 1 Scotch Bonnet Chilli seeded and finely chopped
  • 1 tablespoon Ginger grated
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Cayenne Pepper
  • 1 400g tin Chopped Tomatoes
  • 1 small can Tomato Puree
  • 2 tablespoon Peanut Butter we used crunchy
  • 475 ml Vegetable Stock
  • 2 Sweet Potatoes peeled and cut into ½″ chunks
  • 1 400g tin Chickpeas
  • 65 g Salted Peanuts chopped
  • A couple of handfuls Baby Spinach
  • Cherry Tomatoes, grain of your choice, more chopped peanuts, fresh coriander to serve


  • Add the oil to a large saucepan over a medium heat. Wait until it's hot and then add the onion and cook for 5 minutes. Add the garlic, ginger and scotch bonnet and cook for another 2 minutes. Add the cumin, turmeric, cinnamon and cayenne pepper and mix everything together.
  • Add the chopped tomatoes, tomato puree, vegetable stock and peanut butter. Give everything a good mix then add in the sweet potato, chickpeas and peanuts. Bring to a light boil and cover the pan. Cook for 30-40 minutes. Once it's cooked stir in the spinach and allow to wilt. Serve with a grain of your choice and topped with halved cherry tomatoes, peanuts and fresh coriander.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 372kcal | Carbohydrates: 52g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 661mg | Potassium: 985mg | Fiber: 11g | Sugar: 13g | Vitamin A: 16642IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 4mg