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-inspired sweet potato-and-peanut stew. Topped with seared halloumi, cilantro and roasted peanuts, it's a hearty meal you won't soon forget.

Ingredients: Sweet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Shallot • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Peanuts • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro • Garlic.

Tags:
Low CO2
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 May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)

1 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Indian Spice Mix

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

7 g

Cilantro

2 unit(s)

Vegetable Broth Concentrate

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

113 mL

Cream

(Contains Milk)

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat May contain Gluten)

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

Calories1350 kcal
Fat79 g
Saturated Fat41 g
Carbohydrate115 g
Sugar24 g
Dietary Fiber15 g
Protein46 g
Cholesterol175 mg
Sodium2550 mg
Trans Fat1.5 g
Potassium1450 mg
Calcium500 mg
Iron9 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

Colander
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 stew
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 stew 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, stew base and 1 cup (1 1/2 cups) water to the pot with shallots. Bring to a boil over high.
  • 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.