Slow cooker sweet potato and peanut stew
Creamy, nutty and warming, with soft sweet potato and chickpeas. A vegan dinner that nobody notices is vegan.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes700 g
- Chickpeas (tin)1 tin
- Smooth peanut butter100 g
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Fresh ginger¼ piece
- Garlic3 cloves
- Vegetable stock cubes1 cube
- Baby spinach200 g
- Basmati rice300 g
Also uses from the cupboard: table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Peanuts, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Put the sweet potato in chunks, drained chickpeas, tomatoes, chopped onion, grated ginger, crushed garlic and crumbled stock cube in the slow cooker with 400 ml of water and a teaspoon of cumin.700 g sweet potatoes1 tin chickpeas1 tin chopped tomatoes150 g brown onions¼ piece fresh ginger3 cloves garlic1 cube
- Put the lid on and cook on low for 6 hours.
- Stir in the peanut butter and the spinach and leave for 10 minutes until the spinach wilts.100 g smooth peanut butter200 g baby spinach
- Cook the rice and serve the stew on top.300 g basmati rice
Squeeze over lime and scatter crushed salted peanuts at the table. The sharpness and crunch lift the whole bowl.
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