Sweet potato and peanut butter stew | Vegan recipe | Gluten free

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!