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Jamie Oliver Sweet Potato and Peanut Stew

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This stew features sweet potatoes simmered in a rich, spiced tomato and peanut broth, along with vegetables and aromatic spices. The peanut butter thickens the stew, adding depth and creaminess. Finished with fresh greens and a squeeze of lime, this dish is a warming, nourishing meal that pairs well with rice, bread, or grains.

Ingredients

  • Sweet potatoes (2 large, peeled and cubed) – The star ingredient, providing sweetness and texture.
  • Onion (1, finely chopped) – Adds depth to the stew.
  • Garlic cloves (3, minced) – Enhances the flavor.
  • Fresh ginger (1-inch piece, grated) – Provides warmth and aroma.
  • Tomatoes (2 large, chopped) or canned diced tomatoes (400g) – Creates a rich base.
  • Vegetable stock (500ml) – Helps simmer the ingredients into a thick, hearty stew.
  • Peanut butter (3 tbsp, smooth or crunchy) – Adds a nutty, creamy richness.
  • Coconut milk (200ml, optional) – Enhances creaminess.
  • Ground cumin (1 tsp) – Brings earthy depth.
  • Ground coriander (1 tsp) – Complements the flavors.
  • Paprika (1 tsp, smoked or sweet) – Adds warmth.
  • Red chili flakes (optional, ½ tsp) – For a mild kick.
  • Spinach or kale (a handful) – Adds a pop of color and nutrients.
  • Salt and black pepper (to taste) – For seasoning.
  • Lime (1, juiced) – For a fresh, tangy finish.
  • Fresh coriander (for garnish, optional) – Brightens up the dish.
  • Cooked rice, couscous, or crusty bread (for serving) – Complements the stew.

Instructions

  1. Sauté the aromatics: Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and paprika, cooking for another minute until fragrant.

  2. Add tomatoes and sweet potatoes: Stir in the chopped tomatoes (or canned tomatoes) and let them cook for 5 minutes until they break down. Add the cubed sweet potatoes and mix well.

  3. Simmer the stew: Pour in the vegetable stock, season with salt and pepper, and bring to a simmer. Cover and let cook for 15 minutes, or until the sweet potatoes start to soften.

  4. Incorporate peanut butter: Stir in the peanut butter until it dissolves into the broth, thickening the stew. If using coconut milk, add it at this stage for extra creaminess.

  5. Final touches: Add a handful of spinach or kale and let it wilt for 2-3 minutes. Squeeze in fresh lime juice for brightness and adjust the seasoning as needed.

  6. Serve: Ladle the stew into bowls and garnish with chopped fresh coriander. Serve with rice, couscous, or crusty bread for a complete meal.

Find it online: https://britishbakingrecipes.co.uk/sweet-potato-and-peanut-stew/