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:
Veggie
•Vegan
•Quick
Allergens:
Peanut
•Celery
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
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)
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3714 kJ
Energy (kcal)888 kcal
Fat38.2 g
of which saturates17.3 g
Carbohydrate110.4 g
of which sugars19.2 g
Dietary Fiber9.4 g
Protein27.8 g
Cholesterol0 mg
Salt4.55 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 240ml water (double 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 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 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, 75ml water and 1/2 tsp sugar (both 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 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.
Explore Similar Recipes
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
One-pan Chorizo and Mozzarella Orzo
with creme fraiche and sage
Pesto Chicken Loaded Naan
with carrot salad
Pesto Crusted Hake
with parsley butter potatoes and radish salad
Mexican Style Cheesy Beef Hash
with cooling creme fraiche
Stir-fried Leek and Beef Udon
with peanuts and veg
Cheesy Surf and Turf Burger
with spiced chips and tossed salad
Smoked Salmon and Mozzarella Salad
with pesto, spinach and balsamic glaze
Harissa Spiced Falafel
with green beans, cherry tomatoes and pearled couscous
Sweet Chilli Chicken
with sweet potato fries and side salad
Roasted Aubergine Dahl
with wilted spinach, coriander and rice
Chorizo Stuffed Chicken Breast
with roast baby potatoes and caramelised onion gravy
Korma Style Mushroom Curry
with roast aubergine and fluffy rice
Sound of Mariachi Tacos de Carnitas
Inspired by Miguel
Creamy Cajun Chicken Pasta
with spinach and cheese
Easy Pork Sausages and Creamy Slaw
with spiced poatoes
Polynesian Rhythm: Soy Glazed Chicken
Inspired by Moana
Chipotle Bean Quesadillas
with tomato salsa and cooling creme fraiche
Truffle Mushroom Pasta
with parsley and Italian cheese
Pacific vibes: Prawn Burger
Inspired by Moana
Butternut and Mushroom Curry
with North Indian spice and fluffy rice