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Sweet Potato, Kale and PeanutStew

Actually a lot better then it sounds! This reminds me of North African cooking. It is hearty and satisfying.

Sweet Potato, Kale and PeanutStew

2 Tbsps Olive Oil

1 Large Onion, chopped

1 Garlic clove, crushed

2 Tsp Ground Coriander

1 Tsp Ground Cumin

400g Sweet Potato, peeled and cut into 2cm dice.

1 Can (400g) Diced Tomatoes

2 Bay leaves

300ml Vegetable Stock

140g Crunchy Peanut butter

200g Kale, sliced

Salt and Pepper

50g Salted Peanuts, crushed, for garnish

Fry the onion and garlic in oil for 5 minutes. dd cumin and coriander and cook for 1 more minute.

Add the tomatoes, sweet potato, stock and bay leaves. Bring to the boil. 

Reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes until the sweet potatoes are tender.

Stir in peanut butter, season with salt and pepper.

Add kale. Simmer for a further 5-6 minutes.

Sprinkle with crushed peanuts to serve.


Since this dish has carbohydrates in the form of sweet potato and some protein in the nuts and nut butter, all you need is a green salad on the side.

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