Autumn peanut butter stew

This is an adaptation of Katy Beskow’s Peanut Swiss Chard Stew, perfect for an autumnal Sunday at home. This makes 4 generous helpings, depending on the quantity of veg you use. Sub in with vegetables and beans you have, the versatile peanut base compliments most flavours.

You can use any vegetables you have, but my favourites are green and yellow courgette and sweet potato. I served it with fresh rosemary and olive bread and sundried tomatoes.


3 cloves garlic, finely chopped

1 red onion,roughly chopped

2 tins tomatoes

4 tbsp crunchy peanut butter

1 tbsp cumin

1 tbsp coriander

1 tsp ground chilli

1 tbsp grated ginger

1 tbsp cinnamon/ 1 cinnamon stick

1/2 red cabbage/ 4 chopped courgettes/ 2 chopped sweet potatoes

8 stalks Swiss chard/ equivalent leafy green vegetable

1 tin chickpeas, drained


1. Chop onion, chard, and cabbage and sauté for two minutes

2. Turn down the heat and add garlic, spices, peanut butter, salt, pepper, and stir, careful not to let catch

3. Add in the tinned tomatoes and chickpeas, put the lid on the pan and simmer

4. Add in soy sauce and lime juice for an extra kick at the end

5. Serve, sprinkled generously with coriander, with bread or rice on the side… candles optional

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