African veggie stew with sweet potatoes & peanuts
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Peanuts feature widely in African cuisine and add an intense flavour dimension to this one-pot veggie meal.
Ingredients
Sunflower Oil
2 teaspoon(s)
Red onion
1 medium, chopped roughly
Celery, Raw
2 stick(s), chopped
Carrots, raw
2 medium, chopped
Garlic
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
Instructions
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.
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