When i was looking at the ingredients i had at home, wondering what i should make for my meal prep i began thinking… i want to make something with sweet potatoes, but i want to make something new.
I thought about just making a smooth, creamy peanut butter soup – maybe adding red lentils, or just doing my usual Sweet potato and lentil chilli | Vegan recipe , but then i got the idea of making a peanut butter sweet potato soup.
I have seen others make similar dishes before, so i thought i would just throw together what i had at home and hope it turned out good. And i was not disappointed!!
It resulted in a sweet potato – peanut butter stew with tofu and sun dried tomatoes. All my favourite foods in one!
No exact measurements, but i will share *roughly* how much i used and you should be able to recreate it 🙂
Ingredients:
1 medium sweet potatoe
3 cloves garlic
1 small onion
4-5 sundried tomatoes
Frozen spinach
1 can coconut milk
1/2 block tofu (125g) (optional )
2-3 tbsp red curry paste
2tbsp peanut butter
Water (if necessary) – or use some crushed tomatoes for extra flavour and curry
A few drops lime
1/2 – 1 tbsp corn starch (to thicken the sauce if necessary)
Oil
Salt and pepper
Rice to serve with & extra lime and peanuts for crunch!
How to:
I peeled and diced the sweet potato and boiled until almost soft. (Note – you can most probably cook everything together in the same pot at the same time and not cook the sweet potato seperatly.)
In a pot i fried diced garlic and onion as well as the tofu. I poured in the coconut milk along with the spinch and tofu. And then i added the peanut butter, red curry paste, few drops of lime, salt and pepper as well as the sun dried tomatoes. I let it simmer for a while and then added some cornstarch to make it thicken to the right consistency.
Taste test to see if you like it – add more flavours/seasoning as necessary.
Boil some rice to eat along with the stew!
Eat and enjoy!
