Jamie Oliver’s sweet potato and peanut stew is a vibrant, comforting dish that beautifully combines the natural sweetness of sweet potatoes with the rich, nutty flavor of peanuts. This stew works so well because it balances hearty vegetables, warming spices, and creamy peanut butter, creating a satisfying meal that’s perfect for cooler evenings or anytime you want a nourishing plant-based option.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1-2 red chillies, deseeded and finely chopped (adjust to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 large sweet potatoes (about 600g), peeled and cut into 2cm chunks
- 1 red bell pepper, diced
- 1 carrot, sliced
- 400g can chopped tomatoes
- 1 litre vegetable stock
- 4 tbsp natural peanut butter (smooth or crunchy as preferred)
- 400g can chickpeas, drained and rinsed
- Handful of fresh coriander leaves, roughly chopped
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Cooked rice or crusty bread, to serve
Instructions
- Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and sauté gently for about 5 minutes, or until softened and translucent.
- Add the garlic, grated ginger, and chopped chillies to the pan. Stir and cook for another 2 minutes until fragrant.
- Sprinkle in the ground cumin, smoked paprika, and ground coriander. Stir well to coat the onion mixture and toast the spices lightly for 1-2 minutes, being careful not to burn them.
- Add the diced sweet potatoes, red bell pepper, and carrot slices. Stir everything together to combine and cook for 5 minutes, allowing the vegetables to start softening.
- Pour in the canned chopped tomatoes and vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan. Let the stew simmer gently for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Once the sweet potatoes are cooked, stir in the peanut butter and chickpeas until the peanut butter is fully melted and incorporated, creating a creamy texture.
- Season the stew with salt, freshly ground black pepper, and the lime juice. Taste and adjust seasoning as needed.
- Remove from heat and stir through most of the chopped fresh coriander, reserving some for garnish.
- Serve the stew hot, spooned over cooked rice or alongside crusty bread, and sprinkle with the remaining coriander leaves.
Tips
- Substitutions: If you don’t have sweet potatoes, butternut squash or pumpkin make great alternatives. For a nut-free version, try tahini or sunflower seed butter instead of peanut butter.
- Adjusting heat: Control the spice level by varying the amount of fresh chilli or omitting it entirely for a milder stew.
- Storage: This stew keeps well refrigerated in an airtight container for up to 3 days and also freezes beautifully for up to 3 months.
- Common mistakes: Avoid cooking the stew at too high a heat once the stock is added; a slow simmer helps the flavors develop and prevents the peanut butter from separating.
Serving Suggestions
This stew is wonderfully versatile. Serve it over fluffy basmati or jasmine rice to soak up the rich sauce, or with warm, crusty bread for dipping. A side of steamed greens like spinach or kale adds a fresh contrast. For a fuller meal, try topping it with toasted peanuts and a dollop of natural yogurt or coconut yogurt for creaminess and tang.
Variations
You can easily adapt this recipe to suit different dietary preferences or ingredients on hand. For a heartier stew, add diced butternut squash or sweet corn kernels. Swap chickpeas for black-eyed peas or lentils for variety. For a smoky depth, include a splash of soy sauce or a smoked chili powder. If you prefer a thinner stew, add more vegetable stock or coconut milk to adjust the consistency.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. You may need to add a splash of water or stock to loosen the stew if it has thickened. This stew also freezes well—divide into portions and freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving, ensuring it reaches at least 74°C (165°F) for food safety.
Frequently Asked Questions
Can I make this stew vegan?
Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to serve it with vegan-friendly sides, such as rice or bread.
Is peanut butter necessary in this recipe?
Peanut butter is key for adding creaminess and a rich, nutty flavor that defines this stew. However, you can substitute with other nut or seed butters like almond or tahini if you have allergies or preferences.
Can I prepare this stew in advance?
Absolutely. The flavors often deepen after resting, so making it a day ahead can enhance the taste. Just reheat gently before serving.
What if I don’t have fresh ginger?
Fresh ginger adds brightness and warmth, but in a pinch, you can use ¼ teaspoon of ground ginger. The flavor will be less fresh but still pleasant.
How spicy is this stew?
The heat level depends on how much fresh chilli you add. Start with one and adjust to your taste. You can also add a pinch of cayenne or chili flakes for more heat.
Can I add meat or other proteins?
While this recipe is designed as a vegetarian stew, you can add cooked chicken or beef if you prefer. Add the cooked meat towards the end of cooking to warm through without overcooking.
Jamie Oliver’s sweet potato and peanut stew is a wonderfully balanced, nutritious meal that’s simple to prepare and adaptable to many tastes. Its blend of flavors and textures make it a go-to comfort food that’s as satisfying as it is wholesome.
Related
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- Jamie Oliver Beef Stroganoff Recipe: Classic Comfort Made Easy
- Jamie Oliver Chicken and Leek Pie Recipe: Easy & Comforting Classic