West African Spiced Peanut Stew
with sweet potato and couscous
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
•Climate Conscious
Allergens:
Peanut
•Celery
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Lentils
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
(Contains: Celery)
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
100 grams
Couscous
(Contains: Wheat May be present: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3699 kJ
Energy (kcal)884 kcal
Fat32.6 g
of which saturates16.8 g
Carbohydrate105.7 g
of which sugars35.9 g
Dietary Fiber12.3 g
Protein35.4 g
Salt5.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking Steps
1
- Boil 200ml water (500ml for 4p) in a large pot along with the stock powder.
- 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.
2
- Once the water is boiling, stir in the couscous then bring back to the boil.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 8-10 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 cook until slightly softened, stirring occasionally, 4-5 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.
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, cover and simmer until the sweet potato is tender, 10-12 mins.
TIP: Add a splash of water if the stew becomes too thick.
5
- When everything is almost ready, fluff up the couscous with a fork.
- Stir through the lime zest and half the parsley.
6
- Spoon the fluffy couscous into bowls.
- Top with generous helpings of the spiced peanut stew.
- Garnish with peanuts, lime wedges and remaining parsley.
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