Sweet Potato, Mushroom & Peanut Stew (v)

This delicious recipe comes courtesy of Riverford and the second of three meals from their fantastic vegetarian recipe box. It combines rich flavours from Africa, the Middle East, India and Malaysia. Creamy sweet potato, silky mushrooms and rich peanut butter come together with onions, tomatoes and spices to create a dish that sits as well with couscous or rice as it would with garliky naan bread or chapati’s.

Serves 2 with leftovers

  • 1 onion (sliced)
  • 200g mushrooms (sliced)
  • 3-4 cloves of garlic (sliced)
  • 25g fresh ginger (peeled and grated)
  • 600g sweet potato (peeled and cubed)
  • 1 tablespoon tomato puree
  • Mix of –  half a teaspoon each of ground cumin, corriander, cinnamon, and cayenne
  • 1 tin (400g) chopped tomatoes plus one of water
  • Salt and pepper
  • 2 tablespoons of peanut butter
  • 200g baby spinach
  • 1 pot soured cream
  • 30g fresh chopped corriander
  • 150g red rice


Heat a little oil in a pan and gently sweat off the onion until translucent, add the mushrooms and fry for a few minutes.

Add the sweet potato, garlic, ginger tomato puree, and the spice mix.

Add the tomatos and water. The ingredients should all be covered, so more water may be needed.

Put the peanut butter in a bowl and add a little of the hot cooking liquor to melt the peanut butter a little. Add the softened peanut butter to the pan and stir in well.

Cover the pan and cook the stew until the potato is soft. Meanwhile, cook the red rice.

Add the spinach to the stew and allow to wilt.

Season with salt and pepper.

Mix the chopped fresh corriander in to a couple of tablespoon of the soured cream.

Serve the stew with a spoonful of the red rice and a drizzle of the corriander soured cream.



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