This stew is inspired by West African peanut (or groundnut) stews — comforting, wholesome dishes loved across the region.
We’ve added a Southeast Asian twist with creamy coconut milk, bringing depth, aroma, and richness. It’s plant-based, satisfying, and ideal for anyone craving a nutritious, warming meal
Total Time (Including Prep): 35 minutes
Serves: 4
Calories per Serving: Approx. 430 kcal
35 minutes
4
Medium• 1 tbsp cooking oil
• 1 medium onion, chopped
• 1 pot (100g) Shemin’s Indian, Goan or Massaman Curry Paste
• ½ tsp fenugreek seeds or 1 tsp dried fenugreek leaves (optional)
• 2 medium-large sweet potatoes (approx. 500–600g), peeled and cut into 2.5cm cubes
• 200ml coconut milk
• 200ml water
• 1 x 400g can kidney beans, drained
• 2 tbsp smooth peanut butter
• 150–200g spinach, roughly chopped
• Salt to taste
• Boiled rice, to serve
Tips:
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Verified curry loverSuper flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.
Verified curry loverI have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer
Verified curry loverI have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x
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