West African Spiced Peanut Stew
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West African Spiced Peanut Stew

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
Discovery
Prepped in 10
Veggie
Vegan
Allergens:
Peanut
Wheat
Total Time25 minutes
Cooking Time15 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

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

to taste

Sugar

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Nutrition Values

Energy (kJ)3837 kJ
Energy (kcal)917 kcal
Fat32.9 g
of which saturates16.7 g
Carbohydrate115.6 g
of which sugars35.1 g
Dietary Fiber12.4 g
Protein37.5 g
Cholesterol0 mg
Salt5.48 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

Instructions

Get Prepped
1
  • Boil 240ml water (double for 4p) in a large pot along with the stock.
  • 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.

Cook the Bulgur
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.
Fry the Sweet Potato
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.
Simmer the Stew
4
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Pop the chopped tomatoes, coconut milk, 75ml water and ½ tsp sugar (double both 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.

Finishing Touches
5
  • When everything is almost ready, fluff up the bulgur with a fork. 
  • Stir through the lime zest and half the parsley.
Garnish and Serve
6
  • Spoon the fluffy bulgur into bowls.
  • Top with generous helpings of the spiced peanut stew.
  • Garnish with peanuts, lime wedges and remaining parsley.
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