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Veganuary Recipes: Groundnut Stew by Rukmini Lyer

This recipe is perfect for a hearty meal!


1kg sweet potatoes, peeled and cut into 1cm slices

1 onion, roughly sliced

2.5cm ginger, grated

2 cloves of garlic, crushed

1 chilli

1 tbsp olive oil

1 tsp sea salt

50g peanut butter

1 x 400g tin of chopped tomatoes

400ml vegetable stock

Roughly handful of chopped coriander Roughly chopped handful of salted peanuts


Preheat the oven to 180 fan/200/ gas 6

Mix the sweet potatoes, onion, ginger, garlic and chilli with the oil and salt in a roasting tin, then transfer to the oven and cook for 45 minutes, until the sweet potato is just soft when prodded with a fork.

Mix together the peanut butter, chopped tomatoes and vegetable stock, and pour over the roasted sweet potatoes. Give everything a good stir, then return to the oven for a further 15 minutes.

To Serve

Garnish with the fresh coriander and salted peanuts.

Serve with white rice.


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