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West African Peanut Stew with Falafel

West African Peanut Stew with Falafel

with sweet potato and bulgur wheat
5.0(2)
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Get 50% off your first box!
Calories
: 
1064 kcal
Protein
: 
34.8g protein
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Cereals containing gluten
  • Wheat
  • Cereals containing gluten
  • May contain traces of allergens
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Wheat
  • Mustard
  • Soya
Serving amount

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

Energy (kJ)4450 kJ
Energy (kcal)1064 kcal
Fat41.7 g
of which saturates17.9 g
Carbohydrate130.6 g
of which sugars25.3 g
Dietary Fiber24.3 g
Protein34.8 g
Cholesterol0.3 mg
Salt5.6 g
Potassium666.8 mg
Calcium40.4 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Sieve
•Pot with Lid

Cooking steps

Get Prepped
1
  • 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.

Cook the Bulgur
2
  • 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.
Fry the Sweet Potato
3
  • 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.
Simmer the Stew
4
  • 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.

Finishing Touches
5
  • 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. 

Garnish and Serve
6
  • Spoon the fluffy bulgur into bowls.
  • Top with generous helpings of the spiced peanut stew.
  • Garnish with peanuts, lime wedges and remaining parsley.
Meal right image

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