with Seared Halloumi and Fresh Cilantro
You don't need a blender for this no-fuss West African-inspired sweet potato-and-peanut stew. Topped with seared halloumi, cilantro and roasted peanuts, it's a hearty meal you won't soon forget. Ingredients: Sweet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Shallot • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Peanuts • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro • Garlic.
Allergens
Utensils
Tags
Sweet Potato
2 unit(s)
Halloumi Cheese
1 unit(s)
Peanuts, chopped
28 g
Peanut Butter
1 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, stew base and 1 cup (1 1/2 cups) water to the pot with shallots. Bring to a boil over high.
- 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.
1380
kcal
Calories
81
g
Fat
41
g
Saturated Fat
118
g
Carbohydrate
25
g
Sugar
14
g
Dietary Fiber
46
g
Protein
180
mg
Cholesterol
2650
mg
Sodium
1.5
g
Trans Fat
1500
mg
Potassium
500
mg
Calcium
9
mg
Iron
with Seasoned Rice and Broccoli-Edamame Slaw
