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Sweet Potato Peanut Stew


  • Yield: 4-6 servings 1x

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
  • 114 oz can red kidney beans, drained and rinsed
  • 114 oz can diced tomatoes
  • 22 1/2 cups good vegetable stock
  • 1 teaspoon salt
  • dry roasted peanuts, fresh cilantro and lime for garnish

Instructions

  1. Heat coconut oil in a large saucepan over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
  2. Add bell pepper and jalapeno pepper and cook until softened, about 5 minutes.
  3. Stir in brown sugar, ginger, cumin, and cinnamon, and cook, stirring, for 1-2 minutes.
  4. Stir in peanut butter, distributing evenly throughout.
  5. Add sweet potatoes, kidney beans, and tomatoes and stir to coat.
  6. 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.)
  7. Garnish with dry roasted peanuts, chopped cilantro and lime wedges. Serve over steamed rice or couscous.