Vegan African Sweet Potato Stew

READY IN: 1hr 5mins
Recipe by Maggie the Vegan Chef

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.

Top Review by averybird

Wow, a sauce with peanut butter and coconut milk. What's not to like? My husband really was raving about this recipe. I plan to add cauliflower and peas next time too. Loved it, thank you.

Ingredients Nutrition

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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