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

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 4 hours 10 minutes

Ingrédients

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

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.

Notes

Coconut milk – This does really make this vegan stew as it adds a silky, creaminess, but if you’d rather substitute it an extra can of tomatoes instead, go for it

Nutrition

• Calories: 349 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 5 g
• Sodium: 245 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 12 g
• Sucres Totaux: 14 g
• Protéines: 10 g