Simple and delicious! This sweet potato peanut stew recipe is tasty, nutritious, comfort food in a bowl. Plus it's naturally suitable for vegan and gluten-free diets.
Course
Main Course
Category
Curry
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4
Calories436kcal
AutorElle
Ingredients
1tbspcoconut oil or olive oil
4shallots,chopped
4clovesgarlic,thinly sliced
1tspcumin seeds,toasted and crushed
1tspground turmeric
1/4teaspooncayenne
6vine-ripened tomatoes,chopped (800-900 g)
1x 400ml can organic coconut milk
1cupwater
2medium sweet potato peeled and cubed(600 g)
1tspsea salt
3tbspcrunchy peanut butter(natural, unsweetened)
Juice 1/2 lime
1tspsoy sauce(or tamari)
100gbaby spinach
To garnish:
roasted unsalted peanuts
fresh coriander
Method
In a large non-stick skillet (or wok) and heat the oil over medium heat, add the shallots and sauté for 8-10 minutes until soft and starting to brown.
Add in the garlic, cumin, turmeric and cayenne. Stir for a 30 seconds or so.
Add the chopped tomatoes, increase heat to medium-high and cook for 5 minutes, then add the coconut milk, water and sweet potatoes; bring to a light boil.
Reduce heat to medium and simmer, covered, for 20-25 minutes, until the sweet potatoes are tender.
Stir in the peanut butter, lime juice, soy sauce, salt and pepper. Then add the spinach and simmer for a couple more minutes, until spinach is wilted.
Serve into bowls and top with some peanuts and fresh coriander. Enjoy!
Notes
Easily adaptable, try this recipe with a mix of sweet potatoes and chickpeas, sweet potatoes and cauliflower, or a mix of sweet potatoes, regular potatoes and spinach.