Vegan Sweet Potato Peanut Butter Stew
Ingredients
- 1 medium sweet potatoe
- 3 cloves garlic
- 1 small onion
- 4-5 sundried tomatoes
- Frozen spinach
- 1 can(230ml) coconut milk or use oatcream
- 1/2 block tofu (125g) (optional )
- 1/2 cauliflower
- 2-3 tbsp red curry paste
- 2tbsp peanut butter
- Water (if necessary) – or use some crushed tomatoes for extra flavour and curry
- A few drops lime
- 1/2 – 1 tbsp corn starch (to thicken the sauce if necessary)
- Oil
- Salt and pepper
- Rice to serve with & extra lime and peanuts for crunch!
Preparation
I peeled and diced the sweet potato and boiled along with the cauliflower until almost soft. (Note – you can most probably cook everything together in the same pot at the same time and not cook the sweet potato seperatly.)
In a pot i fried diced garlic and onion as well as the tofu.
I poured in the coconut milk along with the spinch and tofu. And then i added the peanut butter, red curry paste, few drops of lime, salt and pepper as well as the sun dried tomatoes. I let it simmer for a while and then added some cornstarch to make it thicken to the right consistency.
Taste test to see if you like it – add more flavours/seasoning as necessary.
Boil some rice to eat along with the stew!
Eat and enjoy!
