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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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- Meanwhile, add peanut butter, broth concentrate and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.
- 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.
- 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.)
- 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.
