Top | Vegan

African Sweet Potato and Peanut Stew

(recipe, Carrie Stewart)

Ingredients

  1. 1 Tbsp. oil
  2. 1 onion, chopped
  3. 1 bell pepper, deseeded and chopped (I used red but the recipe calls for green)
  4. 2 large garlic cloves, crushed
  5. 1 tsp. peeled and grated ginger
  6. ½ tsp. ground cumin
  7. ½ tsp. ground cinnamon
  8. ½ tsp. Aleppo chili flakes
  9. 1 & ½ lbs sweet potato, peeled and cut into small chunks
  10. 14 oz. can crushed tomatoes
  11. 1 cup vegetable stock
  12. 2 cups cooked red kidney beans (or 19 oz can)
  13. 2 Tbsp. peanut butter
  14. ½ cup chopped dry roasted peanuts (optional)
  15. salt, to taste

Steps

  1. 1. Heat oil in a saucepan over medium heat, and add onion. Fry for 5 minutes, until softened.
  2. 2. Add garlic and bell pepper, fry, stirring regularly for 5 minutes.
  3. 3. Add spices, tomatoes and vegetable stock.
  4. 4. Add sweet potatoes. At this point the sauce should be quite thin and runny – it will thicken up once the peanut butter is added.
  5. 5. Cook for 30 minutes, covered, until sweet potato is soft.
  6. 6. Add kidney beans, and heat them through.
  7. 7. Pour the peanut butter into the pan, and heat through. The sauce will now thicken slightly. Taste, and add salt as necessary.
  8. 8. Serve with dry roasted peanuts sprinkled on top if desired, with couscous or your favourite grain on the side.