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

• doses: 6 servings
• tempo ativo: 10 minutes
• tempo total: 4 hours 10 minutes

Ingredientes

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

Instruções

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.

Notas

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

Informação Nutricional

• Calorias: 349 kcal
• Gordura Total: 7 g
• Gordura Saturada: 5 g
• Sódio: 245 mg
• Carboidratos Totais: 63 g
• Fibra Alimentar: 12 g
• Açúcares Totais: 14 g
• Proteína: 10 g