A perfect, warming and delicious meal to throw together in autumn or winter.
Not only is this dish easy to make and super tasty, it is also packed with vitamin A, iron and fibre.
I decided to add some peanut butter to this “stew” mostly because I like the taste and creaminess it adds, but you can opt out of using peanut butter… or switch to another nut butter if you prefer.
It may also be good to think about whether you can bring food with nuts to school/work or wherever you are bringing the lunch box if you decide to mealprep this dish. Then it may be better to just eat this meal at home or opt out of using nuts if you aren’t allowed food with nuts at school/work.
I have made a similar dish to this before, and made one using tofu and sundried tomatoes which is also super tasty, so you can check that out HERE.
- You can adjust the spices or change the spices depending on your own preference
- You can change coconut milk for example cooking cream (oat or soya based)
- You can switch kale for spinach
- You can switch vegan chicken pieces to tofu or tempeh, or just omit this ingredient
I personally wouldn’t switch sweet potato for regular potato as it just won’t be the same. It is the sweetness from the sweet potato which works so well with the nut butter and gives this dish a slight sweet taste.
Now onto the recipe:
Makes c.a 4-6 portions, takes about 40 minutes
2 small/medium sweet potato – peeled and diced
1 shallot onion
2 cloves garlic
c.a 200g kale – fresh or frozen
150g vegan chicken – can use tempeh, tofu or leave this out
1 heaped tablespoon peanut butter
240ml coconut cream (full fat) or plantbased cooking cream
½ can crushed tomatoes
½ can chickpeas
Handful of cocktail tomatoes
1 tsp sambal oelek
1tsp smoked paprika
1-2 tsp brown sugar (for sweetness)
1tsp salt (or use less if you are using a salted peanut butter)
Top with crushed peanuts and some naan bread
Oil to fry in.
Start by preparing the rice according to instructions (make sure to rinse the rice a few times before cooking!)
Begin by dicing the onion and garlic. Add to a large pot along with 1tbsp oil and begin to fry until golden brown.
In the mean time, peel and dice the sweet potato into small/medium cubes.
Add the sweet potato to the pot along with the water (240ml) and the tomato juice. Add the peanut butter, sambal oelek, salt, pepper, smoked paprika and pinch of brown sugar. Mix and allow to heat on medium temperature under a lid for 15 minutes, stirring every now and then.
When the sweet potato has begun to soften, pour in half or all of the coconut milk , depending on how thick or loose you want your stew. Add in the kale, vegan chicken, chickpeas and cocktail tomatoes (halved!).
Allow to cook for another 5-10 minutes until the sweet potato are soft and the stew has thickened up a bit. Taste and add more seasoning according to preference.
Once done, serve the stew along with the rice and some crushed peanuts on top!
If you try this recipe, don’t forget to let me know what you think 😊
You can find other soups and stews on my blog or other easy mealprep recipes!