Vegetarian casserole recipe for 4 people, takes only 45 mins; recipe has sunflower oil, onion, cumin seed, sweet potato, chilli flakes, chopped tomato, peanut and chard.
Chard, sweet potato & peanut stew
Course: Vegetarian casserole
Servings
4
servings
Prep time
15 mins
Ingredients
- Onion: 1 large onion, chopped
- Chopped Tomato: 400g can chopped tomato
- Chilli Flakes: 1/2 tsp crushed chilli flakes
- Sweet Potato: 400g sweet potatoes, cut into medium chunks
- Sunflower Oil: 2 tbsp sunflower oil
- Cumin Seed: 1 tsp cumin seeds
- Peanut: 140g salted, roasted peanuts
- Chard: 250g chard, leaves and stems, washed and roughly chopped
Directions
- Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
- Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning - you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
- Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.
