Yield:Description
This sweet potato and peanut stew is so hearty and delicious, you’ll forget that it’s vegan! Make sure to garnish with lots of fresh cilantro!
Ingredients
- 3 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, seeded and cut into 1/4-inch squares
- 1 tablespoon light brown sugar
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1 jalapeno, seeded and diced
- ¾ cup natural peanut butter (smooth or chunky will work)
- 2 medium sweet potatoes, peeled and cut into 1/4 inch cubes
- 1– 14 oz can red kidney beans, drained and rinsed
- 1– 14 oz can diced tomatoes
- 2– 2 1/2 cups good vegetable stock
- 1 teaspoon salt
- dry roasted peanuts, fresh cilantro and lime for garnish
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
- Add bell pepper and jalapeno pepper and cook until softened, about 5 minutes.
- Stir in brown sugar, ginger, cumin, and cinnamon, and cook, stirring, for 1-2 minutes.
- Stir in peanut butter, distributing evenly throughout.
- Add sweet potatoes, kidney beans, and tomatoes and stir to coat.
- Add 2 cups vegetable stock, bring to a boil, then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Stir in salt. (Add up to 1 cup of additional stock if you need it.)
- Garnish with dry roasted peanuts, chopped cilantro and lime wedges. Serve over steamed rice or couscous.