The protein cooking time listed in this recipe has been updated.
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West African-spiced Tempeh Peanut Stew with Kale
Roasted sweet potatoes go wonderfully with a decadent West African-inspired stew. Enriched with creamy deep roast peanut butter and stuffed with filling nutty tempeh. Top with zingy lime wedges and plenty of fresh-cut coriander. Don't forget the crispy kale on the side for a nutrient boost.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 sweet potato
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 unwaxed lime
- 400g tempeh pieces (curry flavoured) (Soya) (Soybeans*, Water, Sunflower oil*, Marinade (coriander*, curcuma*, fennel*, ginger*, paprika*, pepper*, fenugreek*, cardamom*, tomato*, onions*, garlic*, parsley*, paprika*), Culture (Inoculum). *Organic)
- 4cm fresh ginger
- 1 onion
- 1 tbsp Mindful Chef West African spice blend (Coriander, Cinnamon, Cumin, Ginger, Nutmeg)
- 240g green beans
- 3 garlic clove
- 1 handful of fresh coriander
- 80g sliced kale
Nutritional Information
Calories: 632
Protein: 35g
Carbs: 60g
Fat: 27g
West African-spiced Tempeh Peanut Stew with Kale
Roasted sweet potatoes go wonderfully with a decadent West African-inspired stew. Enriched with creamy deep roast peanut butter and stuffed with filling nutty tempeh. Top with zingy lime wedges and plenty of fresh-cut coriander. Don't forget the crispy kale on the side for a nutrient boost.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Dice the sweet potatoes into 2cm cubes (peel optional). Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20 mins. Dissolve the stock cube in a jug with 200ml hot water.
- Thinly slice the onion. Finely chop or grate the garlic and ginger. Heat a medium saucepan with 1 tsp oil on medium heat. Add the onion and cook for 4-5 mins, until softened. Season with sea salt. Add the garlic and ginger and cook for 2 mins, until fragrant.
- Add the curry powder, spice blend and peanut butter. Stir, then add the chopped tomatoes and stock. Bring to a boil then simmer for 6-8 mins, until slightly thickened. Meanwhile, trim the green beans and cut into thirds. Add the green beans and cook for 5 mins, until the green beans are soft. Season with sea salt and black pepper.
- Heat a frying pan with 1 tsp oil on high heat. Add the tempeh and cook for 4-5 mins, until golden. Halve the lime. Finely chop the coriander (save some whole sprigs for garnish). Once golden, add the tempeh to the stew along with the coriander and juice from half the lime and stir.
- After 20 mins of roasting, remove the tray from the oven. Add the kale and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for another 5-8 mins, until the sweet potatoes are soft and the kale is crispy.
- Serve the stew alongside the roasted sweet potatoes and kale. Garnish with the remaining coriander and lime, cut into wedges.
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