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

6 servings

porties

10 minutes

actieve tijd

4 hours 10 minutes

totale tijd

Ingrediënten

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

Instructies

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.

Notities

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

Voedingswaarde

Portiegrootte

-

Calorieën

349 kcal

Totale vet

7 g

Verzadigd vet

5 g

Onverzadigd vet

-

Transvet

-

Cholesterol

-

Natrium

245 mg

Totale koolhydraten

63 g

Voedingsvezels

12 g

Totale suikers

14 g

Eiwit

10 g

6 servings

porties

10 minutes

actieve tijd

4 hours 10 minutes

totale tijd
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