Photo of African veggie stew with sweet potatoes & peanuts by WW

African veggie stew with sweet potatoes & peanuts

Points® value
Total Time
30 min
5 min
25 min
Peanuts feature widely in African cuisine and add an intense flavour dimension to this one-pot veggie meal.


Sunflower Oil

2 teaspoon(s)

Red onion

1 medium, chopped roughly

Celery, Raw

2 stick(s), chopped

Carrots, raw

2 medium, chopped


3 clove(s), chopped

Peppers, all types

2 medium, deseeded and chopped

Sweet potato, raw

500 g, peeled and cut into chunks

Butternut Squash

400 g, cut into small wedges

Schwartz Baharat Middle Eastern Street Food Seasoning

30 g

Roasted Salted Peanuts

50 g, rinsed with hot water

Chilli, green or red

1 individual, green, finely chopped

Fresh Vegetable Stock

500 ml

Reduced Fat Peanut Butter

50 g

Coriander, fresh

12 g


  1. Heat the oil in a large saucepan. Add the onion, celery and carrots, and cook for 5 minutes on a medium heat. Add the garlic, peppers, sweet potatoes and squash, and cook for 5 minutes, stirring. Add the spice mix, peanuts and chilli and cook for 1 minute until fragrant. Add the stock, bring to the boil, cover and simmer gently for 12–15 minutes until all the vegetables are just tender.
  2. Put about 6 tablespoons of cooking liquor in a small bowl and mix with the peanut butter, then stir gently into the stew and simmer for 1 minute to thicken slightly. Scatter with coriander and serve with extra chopped chilli, if you like.


If you cannot find Baharat spice mix, you can use 2 teaspoons paprika, 2 teaspoons ground coriander and 1 teaspoon ground mixed spice instead.