To Try
Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}
6 servings
porzioni10 minutes
tempo di preparazione4 hours 10 minutes
tempo totaleIngredienti
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
Istruzioni
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.
Note
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
Nutrizione
Dimensione della Porzione
-
Calorie
349 kcal
Grassi Totali
7 g
Grassi Saturi
5 g
Grassi Insaturi
-
Grassi Trans
-
Colesterolo
-
Sodio
245 mg
Carboidrati Totali
63 g
Fibra Alimentare
12 g
Zuccheri Totali
14 g
Proteine
10 g
6 servings
porzioni10 minutes
tempo di preparazione4 hours 10 minutes
tempo totale