Nutty sweet potato and lime stew
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Nutty sweet potato and lime stew
Recipe by Anna Glover
Top this comforting sweet potato stew with a handful of extra nuts. Leftovers are also delicious
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
520Kcal
Fat
24gr
Saturates
10gr
Carbs
60gr
Sugars
17gr
Fibre
9gr
Protein
11gr
Salt
0.9gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 tsp olive oil
- 1 large onion, diced
- 3 garlic cloves
- crushed thumb-sized piece ginger, grated
- 50g peanut or cashew butter
- 1 x 400g tin light coconut milk
- 400ml vegetable stock*
- 800g sweet potatoes, peeled and diced
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tsp paprika
- 1 tsp ground cumin
- 100g baby leaf spinach
- juice of 2 limes
- 4 tbsp roasted cashews or peanuts, chopped
- 2 tbsp chopped coriander
Step by step
Get ahead
The leftovers keep well for 3 days. Reheat on the hob, adding a splash of water if you need to.
- Heat the oil in a large pan and fry the onion with a pinch of salt until tender, about 10 minutes. The salt will draw out more water from the onion and stop it burning without adding more oil, so don’t skip this step.
- Add the garlic and ginger, fry for a minute or so until fragrant, then stir in the nut butter, coconut milk and stock. Whisk briefly to incorporate the nut butter and bring to a simmer.
- Add the sweet potatoes, chickpeas and spices and cook for 10-15 minutes, uncovered, until the sweet potato is tender and the sauce has thickened nicely.
-
Add the spinach and lime juice, and stir until the spinach wilts. Serve in bowls with the chopped nuts, coriander and lime wedges to squeeze over.TipUse gluten-free stock if required
