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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
![One-pan Sweet Potato and Peanut Stew | Store Cupboard Recipe](https://thehappyfoodie.co.uk/wp-content/uploads/2021/08/tgrt-0f4562b5-7f58-462b-be84-96760cea6d97_s900x0_c1805x1054_l0x817.jpg)
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
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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
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