Peanut & Sweet Potato Stew

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

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Gluten free

Shemin's Goan Indian Curry Paste

Shemin's Goan Indian Curry Paste is made to our family recipe with fresh, natural ingredients. Bursting with the distinctive spices of Goa, it adds warmth and depth to chicken, fish, vegetable or lentil curries. Simple to use, it’s the easiest way to make authentic, home-cooked Goan dishes.

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£4.75

Ingredients

• 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

How to make Peanut & Sweet Potato Stew

Sauté the Onion: Heat the oil in a large saucepan and cook the onion until soft and golden.
Add the Paste & Spices: Stir in Shemin’s Curry Paste and fenugreek (if using). Cook gently for 1 minute.
Add the Main Ingredients: Pour in the coconut milk and water. Add the sweet potato cubes, kidney beans, and peanut butter. Stir well.
Simmer the Stew: Cover the pan and simmer gently for 15–20 minutes, until the sweet potatoes are tender.
Finish & Serve: Stir in the spinach and cook uncovered for 5 minutes until wilted. Season to taste. Serve hot with fluffy boiled rice.

Tips

Tips:

Add a crunch: Top with roasted peanuts or toasted coconut flakes for texture.
Change the beans: Swap kidney beans for chickpeas, black beans or butter beans.
Make it creamy: For an even richer finish, stir in a spoonful of coconut yoghurt before serving.
Serve with: Steamed rice, Shemin’s Indian Breads, or over quinoa for a high-protein twist.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Peanut & Sweet Potato Stew

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