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West African Spiced Peanut Stew

West African Spiced Peanut Stew

with sweet potato and bulgur wheat

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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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

Peanut Butter

(ContainsPeanut)

1 pack

Lentils

300 g

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

(ContainsCelery)

120 g

Bulgur Wheat

(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)

20 g

Peanuts

(ContainsPeanutMay be presentNuts, 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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Energy (kcal)930 kcal
Fat32.54 g
of which saturates16.72 g
Carbohydrate120.24 g
of which sugars35.92 g
Dietary Fiber12.29 g
Protein37.36 g
Cholesterol0 mg
Salt5 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
Utensilsarrow down iconarrow down icon
•Zester
•Sieve
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Pour 240ml water (double for 4p) into a large pot. Stir in the stock 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 up to the boil. 
  • Simmer for 1 min then pop a lid on the pot and remove from the heat. 
  • Leave to the side for 12-15 mins or until ready to serve.
3
  • Place a large pan 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, salt and pepper.
  • Cook for 1 min.
4
  • Add the sweet potato, chopped tomato, lentils, coconut milk, peanut butter and 75ml water (double for 4p) to a large pot. 
  • Bring to a boil, then cover and simmer for 10-12 mins.
5
  • Fluff up the bulgur with a fork. 
  • Stir through the lime zest and half the parsley.
6
  • Divide the stew between bowls.
  • Top with peanuts, lime wedges and remaining parsley.