Vegan African Squash & Sweet Potato Stew

We have been having trouble with our electricity at home, thanks to the crummy contractor we hired to renovate our bathrooms a year ago. He messed up the internal wiring and now whenever we try to start the computer or run a vacuum, the fuse blows up. So had been away from the computer for the past 4-5 days. Hopefully we'll have it fixed (with a licensed professional this time) very soon.

Coming to today's recipe, I never thought Peanut butter based dishes could be this tasty. I was ranting and raving about this dish ever since I tried it. Peanut butter gives this stew both creaminess and slight sweetness that complement the texture and sweetness of both squash and the sweet potato.

Vegan African Squash & Sweet Potato Stew

Very simple to put together and the ingredients can be easily substituted with what you have on hand. I used butternut squash, but you can easily use any other winter squash like acorn or kabocha or even sweet pumpkin (thiyya gummadikaya). You can add cooked chickpeas or cannellini beans to add protein and make the dish more wholesome. Stew can be made as spicy as your palette can tolerate or bland-I think mine was somewhere in the middle. Served over rice or couscous, this is a very filling and comforting dish.

Recipe adapted from Vegetarian times.

We have been having trouble with our electricity at home, thanks to the crummy contractor we hired to renovate our bathrooms a year ago. He messed up the internal wiring and now whenever we try to start the computer or run a vacuum, the fuse blows up. So had been away from the computer for the past ...

Vegan African Squash & Sweet Potato Stew

Summary

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  • Coursesoups & stews
  • Cuisinesouth african
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Butternut squash – peeled and diced (½ of a medium sized squash)
2-3 cups
Sweet Potato – medium, peeled and diced
1
Onion – medium, chopped
1
Other Veggies – chopped, I used frozen mixed veggies which had cauliflower, broccoli, zucchini and carrots. Feel free to use any veggies you have on hand. Original recipe only had cauliflower.
2 cups
Ginger – finely grated
1”
Garlic – , minced
2 cloves
Fresh Red Chili (like fresno chili) – slit
2
Diced tomatoes (or 3 fresh ripe tomatoes chopped)
15 oz. cans of
Peanut butter
¼ cup
Cinnamon
1/8tsp
Chili powder(or to taste)
½ - 1 tsps
Salt
to taste

Steps

  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.
Vegan African Squash & Sweet Potato Stew
Vegan African Squash & Sweet Potato Stew
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