Sweet Potato, Butter Bean and Peanut Stew

Name: Sweet Potato, Butter Bean and Peanut Stew
Yield: Serves 4-6
Ingredients: 1-2 limes, cut into wedges; Handful of roughly chopped unsalted peanuts; 1 × 400-g (14-oz) tin butter beans (lima beans), drained and rinsed; 250 ml (9 fl oz) vegetable stock; Handful of torn coriander (cilantro) leaves; 2 tablespoons tomato paste (concentrated purée); 1 × 400-g (14-oz) tin coconut milk; 75 g (2½ oz) crunchy peanut butter; 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes; 1-2 teaspoons chilli powder (depending on how hot you like it); 2 sweet potatoes, peeled and roughly chopped; Thumb-sized piece of fresh root ginger, finely grated (shredded); 4 garlic cloves, chopped or crushed; 1 onion, chopped; 1 red (bell) pepper, chopped; 1 tablespoon sunflower or vegetable oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

This stew is a household favourite. It’s hearty and comforting, but with flavours that feel super fresh. It’s also surprisingly quick to make. The peanuts, coriander (cilantro) and lime to serve are important, so I strongly recommend not leaving them out. The crunch of the peanut and the zing of the lime really bring the dish to life.

Ingredients

1 tablespoon sunflower or vegetable oil
1 onion, chopped
1

Stew
Vegan
Gluten-free

Method

Heat the oil in a large saucepan with a lid over a medium-low heat. Add the onion and red pepper and fry for 8-10 minutes or until softened and beginning to brown. Stir in the ginger and garlic and cook for a further 1 minute.

Stir in the chilli powder, then tip in the sweet potatoes and mix everything together. Cook for a few minutes to soften the potatoes then tip in the tinned tomato