This is the ultimate comfort food – a tomato-based and vegetable-packed stew with added peanut butter. Have you tried peanut butter in curries and warm dishes before? Notwithstanding my numerous peanut satay sauces, I was a bit wary (despite my love for the nutty stuff) but I am totally sold because of this recipe.
This Sweet Potato and Tomato Peanut Butter Stew is a real crowd-pleasing recipe as it’s hearty, comforting and filling, making it a wonderful recipe to make for non-vegans or people who need a bit more persuading that plants taste amazing. It is filling thanks to the sweet potato and chickpeas, while the greens add a powerhouse of nutrients. I used a great product: sweet potato rice for this recipe as it really melts into the sauce after 20 minutes of simmering and almost makes the texture similar to a dhal. I have never made my own sweet potato ‘rice’ but I can imagine that whizzing up a raw sweet potato (with a high-powered blender!) would do the trick but be cautious. Let me know if you have success this way. Alternatively, chop the sweet potato very very small and be prepared to need more stock.
The peanut butter takes this tomato-based stew from delicious and vegetable-y to rich and creamy without the heaviness of coconut milk. A few tablespoons of protein-packed healthy fats makes this recipe unique and I just cannot get enough. I like using a crunchy peanut butter for a few surprising nuts in the stew, but feel free to use your favourite smooth variety.
It has a lot of flavour thanks to the harissa paste, ground coriander, turmeric and some chilli flakes without being too hot. Serve with some coconut yoghurt and/or avocado slices for a cooling sensation, while the grains and/or flatbread will make this an extremely hearty meal.
Sweet Potato Tomato and Peanut Butter Dhal
An un-traditional dhal-like stew with softened sweet potato and peanut butter for a rich and creamy comforting bowl.
- Olive oil
- 1 white onion, small dice
- 2 garlic cloves, crushed
- 1-inch piece ginger, peeled and grated
- 2 tbsp harissa paste
- ½ tsp each: ground coriander, turmeric powder
- ¼ tsp chilli flakes
- 400g sweet potato rice (or very small dice)
- 1 tin chickpeas, drained
- 1 tin chopped tomatoes
- 400ml vegetable stock
- 3 tbsp peanut butter, crunchy or smooth
- 2 handfuls kale, torn
- 2 handfuls peanut, chopped
- 1 spring onion, sliced
- To serve: cooked grain, flatbread, avocado, coconut yoghurt
- Heat a good drizzle of olive oil in a large frying pan and add the onion, and cook for about 5-10 minutes until tender. Add the ginger and garlic and continue to fry for about 1 minute, stirring.
- Add the harissa, ground coriander, turmeric, chilli flakes and some black pepper and stir until smelling fragrant.
- Stir in the sweet potato rice (or small pieces), chickpeas, tinned tomatoes and stock. Bring to the boil then lower the heat, covered for about 20 minutes until the sauce has thickened and the sweet potato has softened. Add a splash more water if it is thickening too quickly.
- Now stir in the peanut butter until mixed through. Add the torn kale, stir and replace the lid. Allow the kale to wilt for about 5-10 minutes and then adjust the seasoning.
- Serve in two bowls, topped with chopped peanuts and spring onion as well as your chosen grain and/or flatbreads. I love mine with some avocado on top, too.
- This will keep well in the fridge for a couple of days in an airtight container and will freeze well once fully cooled.
Are you a peanut butter lover? Well now it’s time to enjoy it in a warming and savoury form: Sweet Potato and Tomato Peanut Butter Stew. If you give my recipe a try, I would love to hear what you think so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.