Sweet Potato and Peanut Stew
The best recipe for Sweet Potato and Peanut Stew
Servings 2
Calories 826kcal
Cost $
Ingredients
- 2 tablespoons olive oil
- 1 shallot chopped
- 3 cloves garlic minced
- ½ teaspoon fresh ginger minced
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ½ cup crushed tomatoes
- ½ cup creamy peanut butter
- 4 cups vegetable broth
- 3 carrots chopped
- 1 sweet potato peeled and diced
- 1 can chickpeas drained and rinsed
- 2 large handfuls of baby spinach leaves
- 2 cups frozen peas
- sea salt to taste
Instructions
- Heat the oil in a large soup pot over medium heat. Add the shallot and cook until translucent, add the garlic and sauté for a few minutes.
- Add ginger, red pepper flakes, cumin, cinnamon and sauté for a few minutes, until fragrant.
- Add crushed tomatoes and peanut butter, stir until well combined.
- Add broth, sweet potatoes and carrots. Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.
- When sweet potatoes are cooked, add chickpeas, peas, spinach and cook until spinach is wilted. Season with sea salt to taste.
- Serve warm and enjoy :)
Notes
Try serving up this stew for a meatless Monday meal :)
I promise even the meat and potato eaters will have full and happy bellies :)
Nutrition
Calories: 826kcal | Carbohydrates: 82g | Protein: 27g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Sodium: 2380mg | Potassium: 1661mg | Fiber: 19g | Sugar: 32g | Vitamin A: 33740IU | Vitamin C: 74mg | Calcium: 179mg | Iron: 6mg