Sweet potato satay stew
A hearty vegan stew made with sweet potatoes, spinach, and peanut butter in a flavorful satay-style sauce. Creamy, comforting, and perfect for an easy plant-based dinner.
Equipment
- Chopping board
- Chopping knife
- Wooden spoon
- Saucepan
- Stove
- Measuring cup
- Peeler
Ingredients
- 20 ml vegetable oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 2 chunks ginger small, fresh, peeled, chopped
- 0.5 tsp Cayenne pepper
- 1 tbsp curry paste mild or medium
- 600 g sweet potato washed,
peeled and cut
into cubes
- 300 ml passata
- 1 vegetable
stock cube
low-salt, dissolvedin 300 ml of boiling
water
- 200 g spinach
leaves
washed - 4 tbsp peanut
butter
- fresh coriander to garnish
- black pepper
Instructions
- Heat the oil in a large saucepan.
- Add the chopped onion, garlic, ginger and Cayenne pepper and fry gently for 10 minutes, taking care to not let the onion or garlic go brown.
- Add the curry paste and stir well.
- Add in the chopped sweet potato and mix well.
- Add the passata and the stock. Bring to the boil, cover and simmer for 20 minutes until the sweet potatoes are almost tender.
- Add the spinach and cook for a further 5 minutes.
- In a cup, mix a few tablespoons of the stew juices with the peanut butter to soften it and then mix it all back into the stew.
- Season with black pepper and garnish with chopped coriander.
- Serve on its own or with boiled rice.
Nutrition per Serving
Calories: 219kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 256mgPotassium: 851mgFiber: 6gSugar: 9gVitamin A: 18046IUVitamin C: 19mgCalcium: 88mgIron: 3mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!