Squash & Sweet Potato Peanut Stew

Total: 55 mins

We’ve gone positively peanuts for this chunky autumn stew made with tender squash and sweet potatoes. They’re simmered with crunchy toasted peanuts and creamy peanut butter, as well as garlic, chilli and lime, to make a warming seasonal supper.

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691 kcal
(per portion)

Ingredients you'll need

70g peanuts
2 onion
2 butternut squash
1000g sweet potatoes
8 garlic cloves
2 chilli
2 lime
80g tomato sauce
80g peanut butter
200g cavolo nero

From your kitchen

1 tbsp olive, sunflower or coconut oil
Sea salt
800ml boiling water

You'll need

Large pan with lid
Vegetable peeler
Baking tray (optional)
Measuring jug

Step by step this way

1.
Fill and boil your kettle. Pop a large pan on a medium heat and tip in the peanuts. Toast them, shaking the pan or stirring, for 2-3 mins till golden brown. Tip out onto a plate and set aside. Turn off the heat but keep the pan handy.
2.
Peel and finely chop the onion. Warm the pan back on a medium-low heat and add 1 tbsp oil. Add the onion and a pinch of salt and fry, stirring often, for 10 mins till the onion is glossy and starting to soften. You don't want the onion to brown too much, so if it starts to colour, turn the heat down and add a splash of water.
3.
While the onion fries, trim the top off the squash and halve it. Scoop out the seeds, then chop the squash into bite-size chunks (no need to peel it unless you want to). Peel the sweet potatoes and chop them to match.
4.
Add the squash and sweet potatoes to the pan and gently stir to mix. Pop a lid on the pan (or use a baking tray if you don't have a lid) and sweat the veg for 6-8 mins, stirring once or twice. The squash and potatoes should start to soften but still be pretty firm.
5.
While the veg sweat, peel and grate or crush the garlic. Finely chop the chilli (for less heat, halve the chilli and scoop out the seeds and pith before chopping). Finely grate the zest from the lime.
6.
Stir the garlic, lime and chilli into the pan. Pop the lid back on for 2 mins. Pour in 800ml boiling water and add the tomato sauce and peanut butter. Stir to mix, turn the heat up and cover the pan. Bring to the boil, then turn the heat down and simmer for 15 mins till the veg are tender. Stir occasionally and if it seems too dry, add a splash more water.
7.
While the stew simmers, trim the dry ends off the cavolo nero and finely shred the leaves. Roughly chop the peanuts.
8.
When the veg are tender, add the cavolo nero to the pan with 3/4 of the peanuts. Stir to mix and simmer, without the lid on the pan, for 3-4 mins to wilt the cavolo nero. It should be tender.
9.
Squeeze in the juice from half the lime. Taste the stew and add a pinch more salt if you think it needs it. Ladle the stew into warm bowls and serve garnished with the remaining peanuts and wedges of lime on the side.

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