Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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

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.

Read more Read less

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.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Green Roasting Tin

Close menu