West African Spiced Peanut Stew
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.
Tags:
Quick
•Veggie
•Vegan
Allergens:
Peanut
•Celery
•Wheat
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet
Peanut Butter
(Contains Peanut)
1 pack
Lentils
1 piece
Sweet Potato
1 pack
Coconut Milk
1 sachet
Ras-el-Hanout
1 pack
Chopped Tomato with Onion & Garlic
5 g
Parsley
1 sachet
Vegetable Stock
(Contains Celery)
120 g
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
20 g
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 piece
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)908 kcal
Energy (kJ)3801 kJ
Fat32.5 g
of which saturates16.7 g
Carbohydrate115.2 g
of which sugars34.9 g
Dietary Fiber12.3 g
Protein37 g
Cholesterol0 mg
Salt5.43 g
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.
Utensils
•Zester
•Sieve
Instructions
1
- Pour 240ml water (double for 4p) into a large pot. Stir in the stock powder and bring to the boil.
- 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 cut the lime into wedges.
TIP: If you’re in a hurry you can boil the water in your kettle.
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.
3
- Place a separate large pot over high heat with a generous drizzle of oil.
- When hot, add the sweet potato and fry for 4-5 mins, stirring occasionally.
- Lower the heat to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook, stirring, for 1 min.
4
- Pour the chopped tomatoes, coconut milk and 75ml water (double for 4p) into the pot with the sweet potato.
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, then cover and simmer for 10-12 mins.
TIP: Add a splash of water if the sauce becomes too thick.
5
- Fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
6
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of the spiced peanut stew.
- Garnish with peanuts, lime wedges and remaining parsley.