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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


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.

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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


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.

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From the book: The Green Roasting Tin

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