If you like coconut based curries and peanut butter you’re in for a serious treat with this sexy little dish.
This stew is full of different textures and packed with tasty goodness! It contains chickpeas, curried fried onions, coconut milk, celery, sweet potatoes, cumin and sultanas/raisins (optional) and crunchy peanut butter.
Top it off with a sprinkle of crushed salted peanuts and a scattering of fresh coriander and your ready to get your stew on.
SWEET POTATO, PEANUT AFRICAN STEW
- 1 x very large sweet potato 530g
- 1 x medium white onion diced 136g
- 3 celery ribs, cut into small chunks
- 1 tsp minced ginger
- 4 garlic cloves
- 1+1/2 tsp ground cumin
- 3 tsp mild curry powder
- 1 heaped tsp veg stock/bouillon +750ml boiling water
- 1 x tin of chickpeas 400g
- ½ tin chopped tomatos 200g
- 2 heaped tbsp crunchy peanut butter
- ⅓ cup sultanas
- ½ tin coconut milk
- A handful of salted peanuts crushed
- Fresh chopped coriander
- Chop the sweet potato, onion, celery and garlic.
- Put a full kettle onto boil for the vegetable stock.
- Sauté the onions in a large saucepan over a low heat for 3-4 mins or until translucent and slightly browned.
- Add the garlic, ginger and spices and cook for 1 min.
- Deglaze the pan with a ladle of boiling water and add in the celery and sweet potatoes, stir and cook for 2 mins.
- Add the tomatoes, chickpeas and veg stock and simmer for 5 mins.
- Add the coconut milk, peanut butter, raisins and salt to taste, cook until the sweet potato has cooked through. If the stew seems a bit dry and you like it soupier then add more coconut milk/veg stock to get it the way you like it.
- Serve in a bowl, top with crushed salted peanuts and a sprinkle of fresh chopped coriander.
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