By Simon Greenwood-Haigh

African Peanut Butter Vegetable Stew

You can make this stew with any combination of vegetables – the more the merrier – it’s a great way of getting some of your 5 a day!


  • 1 Tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 Tablespoon chopped ginger
  • 1 chilli, chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 bay leaves
  • 1 sweet potato (approx.. 500g) cut into 2cm cubes
  • 150g kale, chopped
  • 1 red pepper, chopped
  • 1 tin of black beans, drained & rinsed
  • 1 tin chopped tomatoes
  • 200g Proper Nutty peanut butter
  • 500ml vegetable stock
  • Salt & black pepper


  1. Fry the onion and sweet potato in the oil until the onion has softened.
  2. Add the garlic, ginger, chilli, spices, bay leaves, red pepper and kale and cook for a further 2-3 mins.
  3. Add the tinned tomatoes, vegetable stock, peanut butter and black beans and stir well.
  4. Simmer for 15-20 minutes or until the sweet potato is cooked through, stirring frequently.
  5. Taste and adjust the seasoning – be generous with the black pepper!
  6. Serve on it’s own or with rice or cous cous and sprinkle with chopped coriander if desired.

Serves 4-6


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