Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}
This Sweet Potato & Peanut Butter Vegan Stew is comforting, creamy and totally delicious. Perfect for vegetarians, vegans or if you just want to reduce your meat intake.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course
Cuisine: vegetarian
Servings: 6
- 1 kg Sweet potatoes Peeled and chopped into chunks
- 400 g Chickpeas Drained and rinsed
- 400 g Coconut milk I used reduced fat, either type is fine
- 400 g Tinned chopped tomatoes
- 1 Onion Peeled and chopped
- 150 g Crunchy peanut butter
- 3 Cloves of garlic Peeled and chopped
- 3 tsp Ground ginger
- 3 tsp Ground cumin
- 1 tsp Ground coriander Optional
- 1/2 tsp Chilli flakes Optional
- 3 tbsp Tomato puree
Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons)
Peanut butter: I prefer crunchy for texture but smooth is also fine if you prefer
To add meat: Try adding some chicken thighs before cooking. Be sure to check they are fully cooked before serving
Sweet potatoes: You can chop and peel fresh ones or buy chunks of frozen pre-prepared
Alternative to slow cooking: Cook it in a pan on the hob on a low heat. It will take about 30-40 minutes (depending on how soft you want the sweet potato to be). Add water or stock to thin the sauce
Calories: 349kcal | Carbohydrates: 63g | Protein: 10g | Fat: 7g | Saturated Fat: 5g | Sodium: 245mg | Potassium: 1050mg | Fiber: 12g | Sugar: 14g | Vitamin A: 23861IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 5mg