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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

-

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
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