Sweet Potato and Peanut Butter Stew

This recipe is really warm, comforting, healthy, and it tastes AMAZING. You may think that the addition of peanut butter to this recipe seems a little odd, but trust me. It works. You can also add whatever veg you have leftover in the fridge – waste not, want not! Last week I added some finely chopped mushrooms and half a cauliflower that was starting to look a little brown 😀 You could also add a tin of chickpeas or beans to bulk up this meal if you’re on a budget. Lets us know in the comments what you think of this recipe!!


  • 1 Large Sweet Potato
  • 500g Tomato Passata
  • 1 Large White or Red Onion, finely diced
  • 1 Vegetable Stock Cube
  • 3 Tbsp Peanut Butter
  • 1 Tbsp Mild/Medium Curry Powder
  • 6 Tbsp Lentils
  • 1 Tsp Chopped Garlic
  • 1 Tsp Chopped Ginger
  • Salt
  • Pepper
  • 2 Tsp Dried Thyme
  • 1/4 Tsp Cayenne Pepper
  • Spring onion for serving


  1. Peel the sweet potato and cut carefully into cubes roughly 2cm squared.
  2. Add the diced onion with a little oil into a large non stick pan. Cook until soft.
  3. Add the garlic and ginger to the pan and cook with the onion until fragrant. Then add the thyme and curry powder and mix well.
  4. Add the cubed sweet potato to the pan and coat well.
  5. Add the tomato passata along with the vegetable stock cube dissolved in 250ml of boiling water to the pan. Then add the lentils.
  6. Allow the stew to come to a boil and them turn the heat to low. Keep scraping the bottom of the pan with a wooden spatula, as the lentils always fall to the bottom. If the stew seems to thick and the lentils aren’t cooking well, just keep adding more water. You can always add cornflour at the end if the consistency is too watery.
  7. Allow the stew to simmer uncovered for 20 minutes, then add the peanut butter and stir well. Continue to simmer until the lentils and sweet potato are cooked to your preference. The whole cooking process could take up-to an hour, but it’s worth it I promise! Season with salt and pepper add a little sugar if you like, but this recipe shouldn’t need any. And if you fancy a little more spice, add a touch of cayenne pepper.
  8. Add the stew to your favorite bowl and top with a healthy serving of chopped spring onion. I always burn my tong really badly on this, so be careful!

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