With a rich peanut, tomato, coconut milk sauce, sweet potatoes, hearty greens, and pan-fried tofu, this African-inspired vegan sweet potato and peanut stew is comfort in a bowl! Serves 3-4 depending on appetite!
Curry, Main Course
2tablespoonvirgin coconut or olive oil,divided
2small yellow onions,finely chopped
1tablespoonfreshly peeled and grated ginger
600gsweet potatoes,diced in ca. 2cm pieces (2 medium)
1pointed red pepper,halved lengthwise and thinly sliced
1x 400 g can organic chopped tomatoes
1x 200 ml canorganic coconut milk
1x 200 g package firm tofu,cubed
2tablespoonnatural crunchy peanut butter
1/4 - 1/2head of savoy cabbage,finely shredded (remove the thick stems) (100-150 g) or other greens, such as savoy cabbage, spinach or kale.
1small bunch cilantro,leaves removed and chopped
Sea salt and freshly ground pepper,to taste
whole grain rice(see notes)
Heat 1 tablespoon of oil in the large, deep non-stick skillet or wok. Add the onion and fry gently over medium heat for 5 minutes, stirring now and then until it is just starting to soften.
Turn up the heat to medium-high, and fry for 3-4 minutes. Then add the garlic, ginger, sweet potato, red pepper, tomato paste, and spices (cumin, coriander, cinnamon and cayenne). Sauté for 2 minutes, stirring continuously until sweet potatoes are well coated and smells fragrant.
Add the diced tomatoes. Fill the can with water (400 ml) and add it to the pan so that everything is just covered. Add the coconut milk and season with salt and pepper, stir well.
Bring to a simmer, then cover partially with a lid, and cook at a light simmer, stirring occasionally, for 30-35 minutes, or until the sweet potatoes have softened.
Meanwhile, heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the tofu until a light golden brown. Set aside.
When the stew has cooked, add the peanut butter snd stir well to incorporate, then add cabbage and tofu. Cook, tossing, until cabbage just begins to wilt, about 1-2 minute.
Taste and adjust with more salt and pepper, if required.
Serve with rice and garnish with cilantro, plus a squeeze of lime, if desired.
This dish is quite saucy until the savoy cabbage is added. If desired, add a splash more water if the greens soak up too much of the sauce.
While the stew cooks prepare the rice. I like to serve short-grain brown rice or Italian Venere Nero rice with this recipe. Cook 200g rice in double the amount of water (according to package instructions) for 30-40 minutes, depending on type of rice.
Since this stew is plant-based, leftovers keep well for a number of days, refrigerated in an airtight container. This makes it a great contender for meal prep!