Vegan African Peanut Stew with Butter Beans

Vegan African Peanut Stew with Butter Beans

This warming vegan African peanut stew with butter beans, green beans and sweet potato is perfect if you're looking for healthy spicy comfort food. It's packed with vegetables and makes a delicious one pot meal, although it's delicious with rice too!

Course Main Course

Cuisine African, West African

Prep Time 30

Cook Time 20

Servings

Calories 317kcal

Author Corina Blum

Equipment

Saucepan

Ingredients

1 tablespoon cooking oil
1 onion finely diced
2 chilli peppers diced (Use scotch bonnet if you have them)
4 garlic cloves crushed
15 g root ginger grated
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder
400 g tinned tomatoes
70 g peanut butter Use smooth or crunchy
200 ml stock I used vegetable tomato stock
340 g sweet potato peeled and diced
80 g green beans
125 g butter beans I used tinned butter beans

Instructions

Heat some oil in a large saucepan and add the onions and chilli pepper. Cook down for about 5 minutes until softened.
Add the ginger and garlic. Cook for a couple of minutes and then stir in the spices.
Add the tinned tomatoes, stock and peanut butter. Stir till the peanut butter has dissolved into the sauce and you have a thick red sauce.
Add the sweet potato, green beans and butter beans. Stir. Bring to the boil then cover and lower the heat to a simmer. Simmer for about 20 minutes until the sweet potato is cooked through.
I like to serve it with brown rice and top with a little fresh coriander and some peanuts.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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