Vegan African Sweet Potato Stew
photo by Maggie the Vegan Ch
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
6 very hearty servings of stew
- Serves:
- 6
ingredients
- 29.58 ml oil
- 14.79 ml curry powder
- 2 medium onions
- 2 carrots
- 4 celery ribs
- 9.85 ml garlic, minced
- 907.18 g large sweet potatoes (about 2 large ones)
- 473.18 ml low sodium vegetable broth
- 793.78 g can whole tomatoes
- 4.92 ml salt, divided
- 1.23 ml black pepper
- 1.23 ml cayenne
- 118.29 ml chunky peanut butter
- 44.37 ml peanuts, roasted
- 118.29 ml light coconut milk
directions
- 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.
- 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.
- 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.
- Serve hot; makes 6 very hearty servings.
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RECIPE SUBMITTED BY
Vegan food connoisseur.