Vegan African Sweet Potato Stew
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. Low sodium. Great for kids.
SERVES 6 , 6 very hearty servings of stew
- 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
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.