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Sweet Potato & Butter Bean Peanut Stew

A healthy yet comforting dish - great for adding more veg and pulses into your family's diet.

Dairy, soya, egg free.

Serves 4 adults & 2 children

Takes 40 minutes

Storage: keeps covered in fridge for 3 days, freeze for up to 3 months.


- 2 onions

- 4 garlic cloves

- 2 peppers

- 500g sweet potatoes

- 200g kale / spinach

- 2 x 400ml cans butter beans

- 2 x 400ml cans chopped tomatoes

- 1 tbsp tomato puree

- 1 litre veg stock (check for milk & soya)

- 100g natural smooth peanut butter

- 1 tbsp olive oil for cooking

- Spice mix made from:

- 1 tsp smoked paprika

- 1.5 tsp cumin

- 0.5 tsp cayenne

- 0.5 tsp cinnamon

- Fresh coriander and chopped peanuts for garnish


  1. Prep your veg - dice the onion & garlic. Chop the peppers & sweet potatoes into small bite sized pieces

  2. Heat the oil in a large pan, cook the onions for 3-4 minutes then add the garlic for another 2 minutes

  3. Add the sweet potatoes & peppers, stir well and cook for a few minutes. Add the spice mix and tomato puree, continue cooking for 2 minutes

  4. Mix the stock and peanut butter in a jug and stir to combine. Add to the pot with the chopped tomatoes, bring to the boil then turn down heat and simmer for 20-25 minutes

  5. Drain and rinse the beans, add to the pan with the kale / spinach and cook for 5-10 minutes

  6. Serve, garnished with chopped peanuts & coriander


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