Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Sweet potatoes (Peeled and chopped into chunks)
- 400 g Chickpeas (Drained and rinsed)
- 400 g Coconut milk (I used reduced fat, either type is fine)
- 400 g Tinned chopped tomatoes
- 1 Onion (Peeled and chopped)
- 150 g Crunchy peanut butter
- 3 Garlic cloves (Peeled and chopped)
- 3 tsp Ground ginger
- 3 tsp Ground cumin
- 1 tsp Ground coriander (Optional)
- 1/2 tsp Chilli flakes (Optional)
- 3 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
Method
- Put all of the ingredients into the slow cooker and stir well.
- Cook on HIGH for 4 HOURS or LOW for 6 HOURS.
- Stir well and serve.