Sweet Potato & Peanut Butter Vegan Stew
A hearty and satisfying vegan stew that combines sweet potatoes and peanut butter for a comforting meal.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 4 medium Sweet Potatoes, peeled and diced (about 2 pounds)
- 1 cup Creamy Peanut Butter (preferably unsweetened)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, grated piece
- 1 can Diced Tomatoes (14 oz, undrained)
- 4 cups Vegetable Broth
- 2 cups Kale or Spinach, chopped
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- to taste Salt and Pepper
- 2 tablespoons Olive Oil (or any cooking oil)
- 1 Juice Lime (for garnish)
- to taste Fresh Cilantro, chopped (for garnish)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- 2. Add the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.
- 3. Stir in the curry powder, ground cumin, and smoked paprika. Cook for another minute to toast the spices.
- 4. Incorporate the diced sweet potatoes, stirring to coat them in the mixture. Cook for about 5 minutes.
- 5. Add the diced tomatoes and vegetable broth. Stir well and bring to a gentle boil.
- 6. Reduce heat to low, cover, and let simmer for 20-25 minutes until sweet potatoes are tender.
- 7. Stir in the creamy peanut butter until fully incorporated.
- 8. Add the chopped kale or spinach, stirring until wilted. Season with salt and pepper to taste.
- 9. Remove from heat and squeeze in the lime juice.
- 10. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This stew can be made in advance and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.