To Try
Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}
6 servings
份量10 minutes
活動時間4 hours 10 minutes
總時間食材
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
步驟
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.
筆記
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
營養
每份大小
-
卡路里
349 kcal
總脂肪
7 g
飽和脂肪
5 g
不飽和脂肪
-
反式脂肪
-
膽固醇
-
鈉
245 mg
總碳水化合物
63 g
膳食纖維
12 g
總糖
14 g
蛋白質
10 g
6 servings
份量10 minutes
活動時間4 hours 10 minutes
總時間