To Try
Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}
6 servings
份量10 minutes
准备时间4 hours 10 minutes
总时间配料
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
步骤
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.
备注
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
营养
每份大小
-
卡路里
349 kcal
总脂肪
7 g
饱和脂肪
5 g
不饱和脂肪
-
反式脂肪
-
胆固醇
-
钠
245 mg
总碳水化合物
63 g
膳食纤维
12 g
总糖
14 g
蛋白质
10 g
6 servings
份量10 minutes
准备时间4 hours 10 minutes
总时间