Description
A hearty and nutritious stew made with chickpeas, sweet potatoes, and a spicy peanut sauce. Perfect for a comforting meal.
Ingredients
- 1 large sweet potato, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup peanut butter
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Add sweet potato, chickpeas, onion, garlic, and ginger to the crockpot.
- In a bowl, mix peanut butter, red curry paste, coconut milk, vegetable broth, cumin, and cayenne pepper. Pour over the ingredients in the crockpot.
- Cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the spiciness by adding more or less cayenne pepper.
- Serve over rice or quinoa for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Fusion