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Vegan Monday: African Sweet Potato Stew.

AFRICAN SWEET POTATO STEW

Every Monday and Friday we normally print a vegan or vegetarian recipe onto our main healthy eating Facebook platform. However as we only have a limited audience of 7.1 million viewers, we’ll be printing every Monday and Friday our vegan and veggie delights onto the speakupforthevoiceless.org server for readers in over 42 countries worldwide. To sign up for free simply click the hyperlink here add you’re email address, and you’ll be sent weekly news on vegan and vegetarian recipes, our endangered species post, and environmental investigations that we are currently working on.

AFRICAN SWEET POTATO STEW RECIPE 

A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Perfect for a cold winter’s night. 100% vegan. Low sodium. Great for kids, and an excellent stew for all our European, American and Candian friends and supporters that are in the midst of a heavy winter.

INGREDIENTS

SERVES 6 , 6 very hearty servings of stew
2 tablespoons oil
1 tablespoon curry powder
2 medium onions
2 carrots
4 celery ribs
2 teaspoons garlic, minced
2 lbs large sweet potatoes (about 2 large ones)
2 cups low sodium vegetable broth
1 (28 ounce) can whole tomatoes
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
3 tablespoons peanuts, roasted
1/2 cup light coconut milk

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DIRECTIONS

Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.

Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
Serve hot; makes 6 very hearty servings.

Enjoy…

 

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