This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Vegan African Sweet Potato Stew - TastyPlanner.com
A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Perfect for a cold winter’s night. 100% vegan – dairy, meat and egg free. Low sodium. Great for kids.
2 tablespoons olive oil
1 tablespoon curry powder
2 medium onion
4 celery rib
2 teaspoons garlic, minced
2 lbs large sweet potato (about 2 large ones)
2 cups low sodium vegetable broth
1 (28 ounce) can organic whole tomato
1 teaspoon sea salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
3 tablespoons peanuts, roasted
1/2 cup light coconut milk
Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
Serve hot; makes 6 very hearty servings.