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Vegan African Squash & Sweet Potato Stew Yum
Vegan African Squash & Sweet Potato Stew
Course soups stews
Cuisine south african
Prep Time
20 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • 2 – 3 cups Butternut squash – peeled and diced (½ of a medium sized squash)
  • 1 Sweet Potato – medium, peeled and diced
  • 1 Onion – medium, chopped
  • 2 cups Veggies veggies cauliflower broccoli zucchini carrots veggies cauliflower Other – chopped, I used frozen mixed which had , , and . Feel free to use any you have on hand. Original recipe only had .
  • 1 Ginger ” – finely grated
  • 2 cloves Garlic – , minced
  • 2 Red Chili Fresh (like fresno chili) – slit
  • 15 oz . cans tomatoes of Diced (or 3 fresh ripe chopped)
  • ¼ cup Peanut butter
  • 1/8 tsp Cinnamon
  • ½ – 1 tsps Chili powder (or to taste)
  • to taste Salt
Course soups stews
Cuisine south african
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 – 3 cups Butternut squash – peeled and diced (½ of a medium sized squash)
  • 1 Sweet Potato – medium, peeled and diced
  • 1 Onion – medium, chopped
  • 2 cups Veggies veggies cauliflower broccoli zucchini carrots veggies cauliflower Other – chopped, I used frozen mixed which had , , and . Feel free to use any you have on hand. Original recipe only had .
  • 1 Ginger ” – finely grated
  • 2 cloves Garlic – , minced
  • 2 Red Chili Fresh (like fresno chili) – slit
  • 15 oz . cans tomatoes of Diced (or 3 fresh ripe chopped)
  • ¼ cup Peanut butter
  • 1/8 tsp Cinnamon
  • ½ – 1 tsps Chili powder (or to taste)
  • to taste Salt
Vegan African Squash & Sweet Potato Stew
Instructions
  1. Heat 1tbsp peanut oil in a large pan, add onions and sauté till transparent.
  2. Add ginger & garlic and cook for 1 minute.
  3. Next add sweet potatoes and butternut squash along with ½ cup of water or vegetable broth. Cover and cook till the veggies are half cooked.
  4. Add the remaining veggies; cover and cook on medium heat till all the veggies are cooked through, about 15 minutes.
  5. Stir in tomatoes along with cinnamon, chili powder, salt and ½ cup of water or broth. Cover and cook till the stew thickens a little bit.
  6. Whisk peanut butter with 3tbsp warm water into slurry. Slowly stir in peanut butter into the stew and simmer for 4-5 minutes.
  7. Serve warm over rice or couscous.
Recipe Notes

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