This dish is based on a traditional West African stew called ‘peanut stew’ or ‘groundnut stew’. This is a lovely creamy heart dish that you can have alone or serve with a portion of wild / brown rice. If you have an intolerance to peanuts switch in cashews or almonds (and the same in nut butter) as a substitute

Serves 4


  • Onions x 2 diced.
  • Garlic cloves x 2 minced or diced.
  • Grated chunk of ginger root
  • 1 x tin drained chickpeas
  • 6 mushrooms
  • 2 medium sweet potato
  • 100g peanut butter
  • 1 head bok choi washed and chopped.
  • 100g baby spinach washed.
  • Juice of 1 whole lime
  • 1 x tin of chopped tomatoes
  • Dash of cumin
  • Dash of paprika
  • Sea Salt / Black Pepper
  • Optional: chopped peanuts to serve on top
  • Optional: Chopped fresh coriander
  • Optional: 1 tbsp Greek style natural yogurt



  • In a pot add some water and heat gently. Sauté your onions, garlic, and ginger for 2 mins or so.
  • Add in your diced sweet potato, a little more water and cook slowly for 10 – 15 mins.
  • Add in your mushrooms and your chickpeas and seasonings and mix well. Cover slowly for another 10 minutes until your sweet potato has softened.
  • In a jug add your nut butter and a little hot water and mix with a spoon to make loose and smooth.  Add into the pot with your chopped tomatoes.
  • Add your bok choi, baby spinach, lime juice, bring the pot to the boil, reduce and simmer for the last 5 minutes.



  • Add come fresh chopped coriander to finish.
  • Add 1 tbsp of natural yogurt on top and some chopped peanuts.