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

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

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

Directions

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
• Total Fat: 7 g
• Saturated Fat: 5 g
• Sodium: 245 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 12 g
• Total Sugars: 14 g
• Protein: 10 g