I Call This African /Thai peanut coconut sweet potato vegetable stew


An adventure in cooking
completely vegan
served with brown Thai jasmine rice
This is a hearty stew perfect for chilly Fall nights.I made a lot and i will freeze it and use it as needed.
I took two different recipes ,one from Africa called “African peanut stew “and the other a “numeric sunshine coconut stew “as it was called posted from an Irish newspaper and shared by a fb friend
.I added ingredients i had on hand and eliminated some and was hoping the peanut butter and coconut milk would blend and not ruin the dish…actually they work really well together …
Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until tender.
Add the garlic, chili, turmeric and curry powder and cayenne and berber spice and fry for a further 2 minutes until the spices release their aroma.
Add the sweet potato chunks and cauliflower and kale and stir until coated in the spices, then pour in the vegetable stock, and the peanut butter and coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender.
Check the seasoning and stir through the lime juice and coriander and maple syrup and a squirt of siraccha sauce . Serve in deep bowls with jasmine brown rice..
Cooking time: 30 minutes
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tsp ground turmeric (or a thumb-sized piece of fresh turmeric, finely chopped)
squirt of siraccha
1 tbsp curry powder
i 1 tsp berber spice
i tsp of cayenne
i tbsp of maple syrup
2 large sweet potatoes, diced
Kale cut in pieces
Cauliflower in chunks
400ml vegetable stock
1 x 400ml tin coconut milk
1 x 400g tin chickpeas, rinsed and drained
Juice of ½ lime
1/2 cup of peanut butter
Large handful of fresh coriander, roughly chopped
Sea salt and freshly ground black pepper..I would also add crushed peanuts to top it off..

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