Another recipe from April’s BBC Good Food magazine. Riverford had ever so kindly given us an extra ‘present’ of some chard. One of my most hated vegetables. But I saw this recipe and thought I’d give it a go to use up the interloper in a new way. It worked, sort of. N didn’t like it at all, but L ate the sweet potatoes and stew juice. I liked it all, but like so many Good Food recipes it was rather bland. If I make it again I’ll add some more flavours to it, and less water.
For 4 generous portions you need:
400g sweet potatoes, peeled and roughly chopped into bite sized chunks
1 400g tin chopped toms
1/2 tsp chilli flakes
1 tsp whole cumin
1 onion, chopped
2 tbsp oil
175g roasted, salted peanuts
300ml water (the recipe states 750ml but this was waaaaaay too much imho, you need enough to help the potatoes cook but not enough to drown the flavours…)
250g chard, washed and chopped into 2cms chunks.
Begin by frying the onion over a high heat in the oil for about 10 mins until golden. Add the cumin seeds and chilli and fry for another couple of minutes to release the flavours. Then add the toms and water and sweet potatoes. Bring to the boil and then simmer for 10 mins. Blitz the peanuts till finely chopped, and add to the pan. After another 10 mins or so add the chard and heat for 5 mins till tender. Keep an eye on the water level to stop the stew from sticking and top up if you need some more liquid. Season to taste and serve with rice. Feel beyond virtuous for eating so healthily.