Try this tasty, nourishing African Sweet Potato Stew with carrots, bell peppers, fresh herbs and curry powder.
I made this African Sweet Potato Stew for dinner last night because I was craving something easy, nutritious and exotic. It is inspired by my African Peanut Stew, one of my favorite stew recipes, and it's just as yummy.
The stew makes a complete meal, with some brown rice. And it is, honestly, to die for. Creamy, spicy and sweet all at once, it is chock-full with the goodness of chickpeas and all sorts of brilliant-red veggies.
I added a melange of mint, sage and marjoram instead of the coriander, and by skipping the celery. I also added less water for a heftier stew-- just two cups instead of the four in the original recipe. Next time I might also try adding some whole peanuts to the stew-- along with the onions and sweet potatoes-- for more great texture.
Enjoy the African Sweet Potato Stew, all!
More vegan stew recipes
African Sweet Potato Stew
- ½ cup water
- 3 tablespoon soy sauce
- 1 onion , thinly sliced
- 2 small sweet potatoes , peeled and finely diced
- 1 red bell pepper , diced
- 2 small carrots , thinly sliced
- 2 cups tomato puree
- 2 cups water
- 1 cup dried chickpeas , soaked overnight and cooked until tender. Alternatively use 1 can of chickpeas
- 4 tablespoon fresh herbs , chopped. You can use mint, sage and marjoram. Cilantro or even basil would be great here too.
- 3 tablespoon peanut butter
- 2 teaspoon curry powder (I used some Rajma masala I had on hand, but any curry powder would do for this)
- Heat the soy sauce and water in a large saucepan.
- Add the onions and sweet potatoes, mix well, and cook for about 5 minutes or until the onions are softened.
- Add the carrots and bell pepper and cook another three to five minutes.
- Add the tomatoes, water, beans with any liquid, herbs, peanut butter and curry powder.
- Stir to mix, bring it to a boil, then cover and simmer over low heat for another 10 minutes or until the vegetables are fork-tender.
- Sprinkle more fresh herbs on top, and serve hot over brown rice.
Thank you so much for sharing this absolutely amazing recipe with us! I have just made it, and honestly, I think I could have finished up the whole pot myself. My daughters and I absolutely loved it, and this will be a weekly treat for us from now on. I am delighted I stumbled across your blog and I will enjoy looking through the rest of your recipes. Thank you again from Kersti, Rebekka and Selina from Norway 😀
Hi Kersti, so wonderful to hear that! Thanks for letting me know.
This looks amazing. My partner is allergic to peanuts - what substitute would you recommend?
Hi Adam, would another nut, like cashewnut do? You could make a paste of cashewnuts or almonds and add. If that won't do, add a tablespoon of sugar and leave out the peanut butter. It would still taste awesome. 🙂
I just followed your suggestion and substituted cashew butter. Delicious!
I also stirred in a few roasted, unsalted cashews right before eating the stew. It was delicious and the crunch added a nice texture to offset the soft veggies.
So far, this is five recipes I've made from your site and all have been great. Thanks so much!
I made this WONDERFUL stew and I absolutely loved it. Even my non-vegan husband loved it. Your recipes are beautiful and this was the first one I tried. I have since made the zucchini bread as well, which is equally incredible. I can't wait to try more! Thank you for your beautiful blog!
I loved this--but I replaced the water with coconut milk. I've been on a real coconut kick lately. Very fragrant recipe!
I love sweet potatoes! This is a wonderfully intriguing idea. I cannot wait to try this! Thanks!
Sarah (GF vegan)
This looks so good! I may, in fact, make it for dinner tonight 🙂
Sounds delicious! I can't wait to give this recipe a try/
What a tasty-sounding dish! I love sweet potato stews. Yum.
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