Sweet potato and peanut stew (gluten free and vegan)
This gluten free and vegan sweet potato and peanut stew is comforting and delicious for the winter nights. Serve with rice for a gluten and dairy free treat.
Servings: 4 people
Ingredients
- 700 g sweet potatoes (peeled and chopped into cubes)
- 400 g black beans (drained)
- 1 onion (chopped finely)
- 3 cloves garlic (peeled and crushed)
- 1 thumb-sized piece of ginger (peeled and grated)
- 2 tbsp coconut oil
- 130 g peanut butter (smooth or crunchy)
- 400 ml coconut milk
- 1.5 tsp vegetable bouillon in 300ml hot water
- 1 tbsp tomato puree
- 1 tsp cumin
- 130 g baby spinach
- Juice of 2 limes
To serve:
- 1 handful fresh coriander (to serve)
- 1 handful chopped peanut (optional)
Instructions
- Melt the coconut oil in a large pan. Add the onion and a pinch of salt and fry on a low heat for 2-3 minutes until it softens. Add the ginger, garlic and cumin to the pan and fry for a further 2-3 minutes.
- Add the peanut butter, coconut milk and bouillon to the pan and stir until the peanut butter has broken up and it's all mixed together. Add the sweet potato and black beans to the pan, bring to the boil then simmer on a low-med heat, uncovered, for 15 minutes, stirring occasionally. The sauce should thicken nicely and the potatoes cook but stay firm-ish.
- Add the spinach and the juice of 2 limes to the pan and stir until the spinach wilts. Serve up with boiled rice or gluten free couscous. Sprinkle with fresh coriander to serve - add some chopped peanuts on top too if you like.
Nutrition
Serving: 4people
