Vegan African Sweet Potato Stew |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Perfect for a cold winter's night. 100% vegan - dairy, meat and egg free. Low sodium. Great for kids. Ingredients:
2 tablespoons oil |
1 tablespoon curry powder |
2 medium onions |
2 carrots |
4 celery ribs |
2 teaspoons garlic, minced |
2 lbs large sweet potatoes (about 2 large ones) |
2 cups low sodium vegetable broth |
1 (28 ounce) can whole tomatoes |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne |
1/2 cup chunky peanut butter |
3 tablespoons peanuts, roasted |
1/2 cup light coconut milk |
Directions:
1. Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
2. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
3. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
4. Serve hot; makes 6 very hearty servings.
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