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.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Lentils
300 grams
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
(Contains: Celery)
120 grams
Bulgur Wheat
(Contains: Soya, Peanut, Nuts, Sesame, May contain traces of allergens, Wheat)
20 grams
Peanuts
(Contains: Nuts, Sesame, Cereals containing gluten, May contain traces of allergens, Peanut)
1 unit(s)
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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.
- 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.
- 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.
- 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.
- Fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
- Divide the stew between bowls.
- Top with peanuts, lime wedges and remaining parsley.
