West African Peanut Stew with Falafel
with sweet potato and bulgur wheat
Peanut stew is a staple in West African cuisine that has many variations. This vegan version is creamy, warming and hearty. It's also filled with delicious pulses, grains, and vibrant veg.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Lentils
(Contains: Cereals containing gluten, May contain traces of allergens)
1 unit(s)
Sweet Potato
1 pack(s)
Coconut Milk
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Lime
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Boil 300ml water (per 2P) in a large pot along with the stock.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Roughly chop the parsley (stalks and all).
- Drain and rinse the lentils in a sieve.
- Zest and quarter the lime.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
- Place a separate large pot over high heat with a generous drizzle of oil.
- When hot, add the sweet potato and cook until slightly softened, stirring occasionally, 6-8 mins.
- Lower the heat to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook until fragrant, stirring continuously, 1 min.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Pop the chopped tomatoes, coconut milk, 75ml water (per 2P) and ½ tsp sugar (per 2P) into the pot with the sweet potato.
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, cover and simmer until the sweet potato is tender, 10-12 mins.
TIP: Add a splash of water if the stew becomes too thick.
- When everything is almost ready, fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
NOTE: Adding falafel? Just before serving, fry in a hot pan for 3-5 mins, turning frequently for even cooking.
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of the spiced peanut stew.
- Garnish with peanuts, lime wedges and remaining parsley.
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