Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Groundnut Stew: Sweet Potato in a Peanut and Tomato Sauce
This quick and easy vegan stew combines sweet potatoes with a tangy nutty sauce, and it can be made easily using mostly store cupboard ingredients. If you don't have a scotch bonnet any fresh or dried chilli will do, and you can leave out the coriander if you need to - it will still taste delicious!
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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Introduction
I hadn’t had a groundnut stew before trying the one in Ruby Tandoh’s Flavour, and found the combination of peanut, tomato and chilli in a sauce addictive – it’s my most requested dinner at home. This vegan version, with chunky sweet potato and onions, is a good alternative – serve with a bowl of freshly cooked white rice.
Ingredients
| 1kg | sweet potatoes, peeled and cut into 1cm slices |
| 1 | onion, roughly sliced |
| 2.5 cm | ginger, grated |
| 2 | cloves of garlic, crushed |
| 1 | Scotch bonnet chilli, pierced |
| 1 tbsp | olive oil |
| 1 tsp | sea salt |
| 50g | peanut butter |
| 1 x 400g tin | chopped tomatoes |
| 400ml | vegetable stock |
| To serve: | |
| a handful | fresh coriander, chopped |
| a handful | salted peanuts, roughly chopped |
Method
Preheat the oven to 180°C fan/200°C/ gas 6.
Mix the sweet potatoes, onion, ginger, garlic and Scotch bonnet with the oil and salt in a roasting tin, then transfer to the oven and cook for 45 minutes, until the sweet potato is just soft when prodded with a fork.
Mix together the peanut butter, chopped tomatoes and vegetable stock, and pour over the roasted sweet potatoes. Give everything a good stir, then return to the oven for a further 15 minutes.
Fish out the Scotch bonnet, season to taste with salt and scatter over the chopped coriander and peanuts. Serve with hot rice.
Reviews
1 Ratings
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