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Elle

Vegan Sweet Potato Peanut Stew with Tofu

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Curry, Main Course
Cuisine: vegan
Calories: 501

Ingredients
  

  • 2 tablespoon virgin coconut or olive oil, divided
  • 2 small yellow onions, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon freshly peeled and grated ginger
  • 600 g sweet potatoes, diced in ca. 2cm pieces (2 medium)
  • 1 pointed red pepper, halved lengthwise and thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1 x 400 g can organic chopped tomatoes
  • 400 ml water
  • 1 x 200 ml can organic coconut milk
  • 1 x 200 g package firm tofu, cubed
  • 2 tablespoon natural crunchy peanut butter
  • 1/4 - 1/2 head of savoy cabbage, finely shredded (remove the thick stems) (100-150 g) or other greens, such as savoy cabbage, spinach or kale.
  • 1 small bunch cilantro, leaves removed and chopped
  • Sea salt and freshly ground pepper, to taste
To serve
  • whole grain rice (see notes)
  • 1 lime, quartered

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the tofu until a light golden brown. Set aside.
  6. 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.
  7. Taste and adjust with more salt and pepper, if required.
  8. Serve with rice and garnish with cilantro, plus a squeeze of lime, if desired.

Nutrition

Calories: 501kcal

Notes

  • 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!

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