Peanut Stew with Sweet Potato, Cauliflower and Chickpeas

A delicious and hearty stew inspired by West African and South Asian cuisines.

Course Main Course, Soup

Cuisine african, west african

Keyword easy one pot recipe, one pot peanut stew, one pot vegan recipe, one pot vegan stew, peanut stew, plant based peanut stew, slow cooker vegan stew, vegan peanut stew, vegan soups and stews, vegan stew recipe, vegetarian peanut stew

Prep Time 10

Cook Time 30

Slow Cooker Method 6

Servings

Calories 519.1

Author carleigh

Equipment

Ingredients

1 yellow onion diced
4 cloves garlic minced
1 red bell pepper seeds removed, diced
½ head cauliflower broken into florets
1 sweet potato diced
½ tsp turmeric
1 tsp paprika
1 tbsp curry powder
3 tbsp soy sauce
15 oz chickpeas one can, drained and rinsed
14 oz diced tomatoes one can
½ cup peanut butter
3 cups vegetable broth
3 cups kale chopped
1 lime juiced

Instructions

Slow cooker instructions: Add all ingredients except the kale and lime juice to a slow cooker. Mix well, and set to high for 6 hours, until cooked, stirring intermittently if possible. Half an hour before you have finished cooking the stew, add in the kale and lime juice.
Stove top instructions: In a pot over medium heat, add 1 to 2 tablespoons of oil. Add the onion, garlic, bell pepper, cauliflower and sweet potato. Saute until slightly softened, approximately 8 minutes.
Add the spices, including the turmeric, paprika, curry powder and soy sauce to the pot. Stir and saute until fragrant, approximately 3 minutes.
Add the chickpeas, diced tomatoes, peanut butter and vegetable broth. Stir until mixed well. Bring to a boil, then simmer covered over low heat for 25 to 30 minutes. Before serving, stir in the kale and add lime juice, if desired.
Enjoy on its own or with rice as desired.

Nutrition