with Seared Halloumi and Fresh Cilantro
You don't need a blender for this no-fuss West African sweet potato and peanut stew. Topped with seared halloumi, cilantro and roasted peanuts, it's a hearty meal you won't soon forget!
Allergens
Utensils
Tags
Sweet Potato
2 unit(s)
Halloumi Cheese
1 unit(s)
Peanuts, chopped
28 g
Peanut Butter
2 unit(s)
Indian Spice Mix
1 tbsp
Cilantro
7 g
Vegetable Broth Concentrate
2 unit(s)
Cream
113 mL
Flatbread
2 unit(s)
Shallot
2 unit(s)
Garlic, cloves
2 unit(s)
Green Peas
113 g
Butter
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Cut halloumi into 1-inch-thick cubes.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then shallots.
- Cook, stirring occasionally, until slightly softened, 2-3 min.
- Add Indian Spice Mix and garlic. Cook, stirring constantly, until fragrant, 30 sec.
- Meanwhile, add peanut butter, broth concentrate and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.
- Add sweet potatoes, soup base and 1 cup (1 1/2 cups) water to the pot with shallots. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Season with salt and pepper.
- Cover and cook, stirring occasionally, until sweet potatoes are tender, 10-12 min.
- Heat a large non-stick pan over medium heat.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Transfer halloumi to a plate. Set aside.
- Carefully wipe the pan clean.
- Reheat the same pan over medium, then add 2 tbsp (4 tbsp) butter. Add flatbread and cook until toasted and golden brown, 1-2 min per side. (NOTE: Warm flatbread one at a time, if needed, using 1 tbsp butter for each flatbread.)
- Add peas and cream to the large pot. Cook, uncovered, stirring often, until peas are warmed through, 5 min.
- Quarter flatbreads.
- Divide peanut stew between bowls and top with halloumi.
- Sprinkle cilantro and peanuts over top.
- Serve flatbreads alongside for dipping.
1280
kcal
Calories
73
g
Fat
39
g
Saturated Fat
113
g
Carbohydrate
23
g
Sugar
13
g
Dietary Fiber
42
g
Protein
245
mg
Cholesterol
2650
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
850
mg
Calcium
8
mg
Iron
