I always loved eating peanut butter, but I ate even more of it while pregnant. Breastfeeding brought a whole new level of hunger as I build a new human and possibly even higher levels of consumption. It is usually limited to breakfasts and desserts, and even though I had stirred it into stews before (hello, African Sweet Potato and Peanut Stew), this version is easily made in a slow cooker, simplifies the spices with curry powder, swaps chickpeas for kidney beans and I love how effortless the frozen spinach brings another layer of goodness. The coconut milk and peanut butter make for a creamy base that is deliciously paired with the sweet potatoes and carrots. I added some peanuts for garnish, but the crunch was a fun treat when they were immersed in the stew, too.
The recipe comes from Plant Pure Nation Cookbook and it surprised me at how much I liked it. I have been drawn to uber simple recipes as of late, and it has mastered simple, healthy cooking while still tasting great. I can’t wait to try out the Breakfast casserole, Cilantro-wasabi aioli, Southwestern black bean dip, Caribbean quinoa bowl, Palak paneer (Tofu Style), Reuben casserole, Spinach and broccoli enchiladas, Ethiopian stew, New England chowder and the No-bake chocolate pumpkin pie. Seriously, I have a lot more cooking to do but wanted to share this awesome recipe while I had a chance. 🙂
Recipes from Plant Pure Nation Cookbook spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the book to a reader living anywhere in the world (a physical copy will be sent to a winner in the US and an electronic copy to those living elsewhere). To be entered in the random draw for the book, please leave a comment below telling me how you like to eat nut/seed butter (peanut butter, almond butter, or sunflower seed butter — whatever floats your boat). The winner will be selected at random on November 6, 2016. Good luck!
Slow Cooker Creamy Sweet Potato & Peanut Stew
Adapted from Plant Pure Nation Cookbook
1 tbsp oil of choice
dash of mesquite seasoning
1 onion, chopped
4 cloves garlic, minced or pressed
3 stalks of celery, trimmed and chopped
1 large sweet potato, chopped (3 cups)
1 large carrot, chopped (1 cup)
28 oz can of diced tomatoes, with juice
1 cup vegetable broth
1 tbsp curry powder (I used Penzey’s sweet curry powder)
1 cup coconut milk (note: the original recipe says to use lite, but full fat was wonderful here)
1/3 cup peanut butter
2 cups cooked chickpeas, rinsed and drained if canned
300g frozen chopped spinach
salt and pepper, to taste
1. In a slow cooker (or stovetop if you don’t have a saute function), pick the saute function and heat oil over medium heat. Once hot, add the onion sprinkle with salt and mesquite seasoning and saute until brown. Stir in the garlic and saute for 1-2 minutes more, taking care not to burn everything.
2. Stir in the celery, sweet potato, carrot, tomatoes, vegetable broth, curry powder, coconut milk, peanut butter and chickpeas. Slow cook on medium heat for 6-7 hours, or until the vegetables are cooked. Add in the spinach and continue to cook for an additional 15 minutes to thaw and warm up.
The original recipe’s directions were very simple:
1. Add all the ingredients to a pot and cook over high heat until bubbly, 10–15 minutes.
2. Turn down heat and simmer for 30 minutes, or until the sweet potatoes are tender.
Kim’s Hint: I like to throw everything into a slow cooker and allow it to cook on medium heat for 2–3 hours. Turn the heat to low until you are ready to serve. The flavors are perfect after they have cooked for the day