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.
Allergens
Utensils
Tags
Peanut Butter
1 sachet(s)
Lentils
1 pack(s)
Sweet Potato
300 grams
Coconut Milk
1 pack(s)
Ras-el-Hanout
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Parsley
5 grams
Vegetable Stock
1 sachet(s)
Bulgur Wheat
120 grams
Peanuts
20 grams
Lime
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Pour 240ml water (double for 4p) into a large pot. Stir in the stock and bring to the boil.
- 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 cut the lime into wedges.
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 up to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave to the side for 12-15 mins or until ready to serve.
- Place a large pan over high heat with a generous drizzle of oil.
- When hot, add the sweet potato and fry for 4-5 mins, stirring occasionally.
- Lower the heat to medium-high then add the ras-el-hanout, salt and pepper.
- Cook for 1 min.
- Add the sweet potato, chopped tomato, lentils, coconut milk, peanut butter and 75ml water (double for 4p) to a large pot.
- Bring to a boil, then cover and simmer for 10-12 mins.
- Fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
- Divide the stew between bowls.
- Top with peanuts, lime wedges and remaining parsley.
3891
kJ
Energy (kJ)
930
kcal
Energy (kcal)
32.54
g
Fat
16.72
g
of which saturates
120.24
g
Carbohydrate
35.92
g
of which sugars
12.29
g
Dietary Fiber
37.36
g
Protein
0
mg
Cholesterol
5
g
Salt
