Peanut Sweet Potato Stew
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Peanut Sweet Potato Stew

Peanut Sweet Potato Stew

with Seared Halloumi and Fresh Cilantro

You don't need a blender for this no-fuss West African sweet potato and peanut stew. Topped with seared halloumi, cilantro and roasted peanuts, it's a hearty meal you won't soon forget!

Tags:
Veggie
•New
Allergens:
Milk
•Peanuts
•Soy
•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Halloumi Cheese

(Contains Milk)

28 g

Peanuts, chopped

(Contains Peanuts)

2 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

7 g

Cilantro

2 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

113 mL

Cream

(Contains Milk)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

2 unit(s)

Shallot

2 unit(s)

Garlic, cloves

113 g

Green Peas

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1280 kcal
Fat73 g
Saturated Fat39 g
Carbohydrate113 g
Sugar23 g
Dietary Fiber13 g
Protein42 g
Cholesterol245 mg
Sodium2650 mg
Trans Fat1.5 g
Potassium1400 mg
Calcium850 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Large Pot
•Measuring Spoons
•Whisk
•Medium Bowl
•Measuring Cups
•Large Non-Stick Pan

Instructions

Prep
1
  • Cut halloumi into 1-inch-thick cubes.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Peel, then cut shallot into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.
Start soup
2
  • Heat a large pot over medium-high heat.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then shallots.
  • Cook, stirring occasionally, until slightly softened, 2-3 min.
  • Add Indian Spice Mix and garlic. Cook, stirring constantly, until fragrant, 30 sec.
Make soup base
3
  • Meanwhile, add peanut butter, broth concentrate and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.
Cook stew
4
  • Add sweet potatoes, soup base and 1 cup (1 1/2 cups) water to the pot with shallots. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Season with salt and pepper.
  • Cover and cook, stirring occasionally, until sweet potatoes are tender, 10-12 min.
Fry halloumi and flatbread bread
5
  • Heat a large non-stick pan over medium heat.
  • When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Transfer halloumi to a plate. Set aside.
  • Carefully wipe the pan clean.
  • Reheat the same pan over medium, then add 2 tbsp (4 tbsp) butter. Add flatbread and cook until toasted and golden brown, 1-2 min per side. (NOTE: Warm flatbread one at a time, if needed, using 1 tbsp butter for each flatbread.)
Finish stew and serve
6
  • Add peas and cream to the large pot. Cook, uncovered, stirring often, until peas are warmed through, 5 min.
  • Quarter flatbreads.
  • Divide peanut stew between bowls and top with halloumi.
  • Sprinkle cilantro and peanuts over top.
  • Serve flatbreads alongside for dipping.
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