Vegan Peanut Stew
Ingredients
The stew
-
2
tbsp
olive oil
-
1
small
yellow onion, diced
-
2
tbsp
fresh grated ginger
-
4
cloves
garlic, minced
-
1
tsp
cumin
-
1
tsp
salt
-
5
cups
low sodium vegetable broth
-
3
cups
sweet potatoes, peeled and diced
-
½
cup
tomato paste
-
½
cup
natural peanut butter
-
1
cup
pumpkin puree
-
1
can
chickpeas, drained and rinsed
-
1
5 oz bag
spinach
Optional toppings
-
to taste
crushed peanuts
-
to taste
cilantro
-
to serve
rice
Instructions
- 1. Heat a large soup pan or dutch oven over medium heat and add olive oil.
- 2. Sauté the yellow onion for 2 minutes.
- 3. Add garlic, ginger, cumin, and salt; sauté for 1 minute and lower the heat.
- 4. Stir in vegetable broth, sweet potatoes, tomato paste, peanut butter, pumpkin, and chickpeas until well combined.
- 5. Let the mixture simmer over medium-low heat for 20 minutes or until sweet potatoes are fork tender.
- 6. Turn off the heat and stir in spinach; let sit for 5 minutes until wilted.
- 7. Serve with rice, ground peanuts, and cilantro.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
300
Total fat
14g
Total carbohydrates
36g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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