African dinner
West African Peanut Stew
Creamy, gently spiced peanut and tomato stew with sweet potato, chickpeas, and greens. Hearty, vegan, and seriously satisfying.
Jump to recipe
- 35 min · Under 40 min
- Beginner
- Medium spice
- Serves 2
- Hob
VeganVegetarianGluten freeDairy freeBalancedHotOne potComfort foodMeal prepBudget friendly
Contains: Peanuts. Always check ingredient labels.
Why you'll love it
- Ready in about 35 minutes
- One pot
- Comfort food
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Sweet potato, cubed300 g
- Cooked chickpeas, drained200 g
- Onion, diced1 whole
- Garlic and ginger, minced1 tbsp
- Natural peanut butter3 tbsp
- Chopped tomatoes400 g
- Vegetable stock300 ml
- Ground cumin and coriander1 tsp
- Chilli flakes0.5 tsp
- Kale or spinach100 g
- Basmati rice140 g
- Roasted peanuts, chopped (to serve)20 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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