Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}

Sweet potato and peanut butter vegan stew in a slow cooker, garnished with peanuts and parsley.

4.95 from 152 votes

Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}

This Sweet Potato & Peanut Butter Vegan Stew is comforting, creamy and totally delicious. Perfect for vegetarians, vegans or if you just want to reduce your meat intake.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: vegetarian

Servings:

Author: Sarah Rossi

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 Cloves of garlic 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 puree

Metric - Imperial

Instructions

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.

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Notes

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g/5oz, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons)

Peanut butter: I prefer crunchy for texture but smooth is also fine if you prefer

To add meat: Try adding some chicken thighs before cooking. Be sure to check they are fully cooked before serving

Sweet potatoes: You can chop and peel fresh ones or buy chunks of frozen pre-prepared

Alternative to slow cooking: Cook it in a pan on the hob on a low heat. It will take about 30-40 minutes (depending on how soft you want the sweet potato to be). Add water or stock to thin the sauce

Nutrition