Ainsley Harriott Sweet Potato and Peanut Stew Recipe
This Ainsley Harriott Sweet Potato and Peanut Stew is a rich, vegan Caribbean one-pot packed with smoky spices, crunchy peanut butter, hearty black-eyed peas, and tender sweet potato — all simmered in a beautifully thick, glossy sauce. Ready in under an hour and guaranteed to become a family favourite.
Equipment
- Heavy-Based Lidded Saucepan or Dutchie Pot
- Large Mixing Spoon or Wooden Spoon
- Chopping Board
- Sharp Knife
Ingredients
For the Stew
- 2 tbsp coconut oil or olive oil
- 1 red onion roughly chopped
- 3 garlic cloves minced
- 4 cm fresh root ginger peeled and finely chopped
- 1 Scotch bonnet chilli left whole — or 1 red chilli finely chopped for less heat
- 1 tsp sweet paprika heaped, unsmoked
- 0.5 tsp ground turmeric
- 5 cloves ground
- 2 bay leaves
- 700 g sweet potato peeled and cut into large chunks
- 1 red pepper deseeded and cut into chunks
- 227 g tin chopped tomatoes
- 1 tbsp tomato purée
- 400 g tin black-eyed peas or black beans drained and rinsed
- 150 g crunchy peanut butter
- 350 ml vegetable stock up to 400ml if needed
- 180 g baby spinach leaves
- 2 tbsp fresh coriander chopped, plus extra leaves for garnish
- 0.5 lemon for squeezing
- sea salt and freshly ground black pepper to taste
Instructions
- Soften the onion: Heat the coconut oil in a heavy-based lidded saucepan or Dutchie pot over a medium heat. Add the red onion and cook for 4–6 minutes, stirring occasionally, until softened but not coloured.
- Build the spice base: Add the minced garlic, chopped ginger, whole Scotch bonnet chilli, paprika, turmeric, ground cloves, and bay leaves. Stir and cook for a further 2 minutes until fragrant. Add a small splash of water if anything starts to stick.
- Add the vegetables: Add the sweet potato chunks and red pepper pieces to the pot. Stir well to coat everything in the spiced onion base and cook for 2–3 minutes.
- Bring it together: Stir in the chopped tomatoes, tomato purée, black-eyed peas, crunchy peanut butter, and 350ml of vegetable stock. Mix until the peanut butter has fully dissolved into the sauce. Season generously with salt and black pepper.
- Simmer until tender: Cover the pot with a lid and reduce the heat to low-medium. Gently simmer for 20–25 minutes, stirring occasionally to prevent sticking. The sweet potato should be completely tender and the sauce beautifully thick. Add the remaining stock if needed.
- Finish and serve: Stir in the baby spinach until just wilted (1–2 minutes). Add the chopped coriander and a generous squeeze of fresh lemon juice. Taste and adjust seasoning. Remove the whole Scotch bonnet and bay leaves. Garnish with extra coriander leaves and serve piping hot with rice, roti, or couscous.
Notes
Peanut butter: Use crunchy peanut butter for extra texture — smooth works too but crunchy is Ainsley's preference for this recipe.
Heat level: Leaving the Scotch bonnet whole gives a warm Caribbean flavour without intense heat. Remove before serving. For a milder stew, swap for a whole mild chilli instead.
Make ahead: This stew tastes even better the next day as the flavours deepen overnight. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Too thick? Add a splash of vegetable stock when reheating. Too thin? Simmer uncovered for the last 10 minutes or mash a few chunks of sweet potato against the side of the pot to thicken naturally.