Sweet Potato, Butter Bean and Peanut Stew

by Samuel Goldsmith
Star 4.5
    20m prep time
    45m total time
    Medium level
    16 ingredients

This stew is a household favourite. It’s hearty and comforting, but with flavours that feel super fresh. It’s also surprisingly quick to make. The peanuts, coriander (cilantro) and lime to serve are important, so I strongly recommend not leaving them out. The crunch of the peanut and the zing of the lime really bring the dish to life.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large saucepan with a lid over a medium-low heat. Add the onion and red pepper and fry for 8–10 minutes or until softened and beginning to brown. Stir in the ginger and garlic and cook for a further 1 minute.

Step 2

Stir in the chilli powder, then tip in the sweet potatoes and mix everything together. Cook for a few minutes to soften the potatoes then tip in the tinned tomatoes, tomato paste and peanut butter and stir well.

Step 3

Pour in the coconut milk and stock. Bring to the boil, then turn down the heat, cover and simmer for 10 minutes before tipping in the butter beans and cooking with the lid off for 20–25 minutes or until the potatoes and beans are tender and the sauce has thickened slightly.

Step 4

Serve with a scattering of chopped coriander and peanuts plus lime wedges to squeeze over.
  • Ingredients
  • Based on 4 servings
  • 1 thumb-sized piece Fresh Root Ginger, finely grated (shredded) 1 x Sainsbury's Ginger 100g
  • 1tbsp Sunflower Or Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 4 Garlic Cloves, chopped or crushed 1 x Sainsbury's Garlic
  • 1 Red (Bell) Pepper, chopped 1 x Sainsbury's Red Pepper
  • 1 Limes, cut into wedges 1 x Sainsbury's Limes x1
  • 1 Handful Roughly Chopped Unsalted Peanuts 1 x KP Roasted Peanuts, Unsalted 250g
  • 1 Tin Coconut Milk 1 x Sainsbury's Coconut Milk 400ml
  • 2 Sweet Potatoes, peeled and roughly chopped 2 x Sainsbury's Sweet Potatoes Loose
  • 75g Crunchy Peanut Butter 1 x Stamford Street Co. Crunchy Peanut Butter 340g
  • 1 Onion, chopped 1 x Sainsbury's Onions Loose
  • 1tsp Chilli Powder, depending on how hot you like it 1 x Sainsbury's Mild Chilli Powder 44g
  • 1 Tin Chopped Tomatoes Or Plum Tomatoes 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 250ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 2tbsp Tomato Paste, concentrated purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 Tin Butter Beans, drained and rinsed 1 x Sainsbury's Butter Beans In Water 400g (235g*)
  • 1 Handful Torn Coriander Leaves 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
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