West African 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.
Ingredients
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
½ tsp
Sugar
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- When everything is almost ready, fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
- 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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