Potato, Chard & Peanut Stew

The other day, I got in from work and (immediately, because food is always on my mind) started wondering about what to make for dinner.  We'd had a veg box delivery, so I had lots of fresh, autumnal vegetables around, but not a lot else.  And since we're in a month-end, post-holiday lack-of-money pit, I wanted to steer clear of a supermarket trip if I could help it.  (I always go for one thing - milk, say - and come home with biscuits, cheese, some new socks and a lottery ticket, often without the milk that I was aiming to buy.  Damn you supermarkets, and your cleverly-placed promotional item displays!  TANGENT.)

So I had a hunt through the cupboard and a quick search online for some ideas, and the potato and chard stew was born.

You need (serves 2):

1 nicely-sized sweet potato
Some white potatoes - about two per person, more if you're starving
1 onion
3/4 pt vegetable stock
2 tblsp's peanut butter (I think the natural variety is probably best for this - you don't want it to be too oily)
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
Black pepper
Two handfuls chard, chopped

Chop your potatoes into manageable chunks, and parboil for about ten minutes, until soft-ish.  While they're cooking, chop your onion and fry over a low heat until golden in a nice big, ovenproof saucepan.  Add the spices and plenty of pepper.  Drain your potatoes, and add them to the pan with the onion.  Stir, and then add in the peanut butter.  Don't worry if it clumps together, it will all come together in the oven.  Add the vegetable stock, ensuring that all the potato is covered.  Pop a lid on your saucepan and stick in the oven, at 180 degrees, for about half an hour.  Remove, check the potatoes are soft, then add the chard.  Bake for ten minutes more, and then serve.

Note:  this makes a mild, nutty-flavoured stew.  If you like more heat, feel free to up the spice content (some mustard seeds might work well).   And if you're ravenous, make some rice to have alongside - but it's pretty carb-heavy and substantial on its own.