This flavorful stew comes together in just 30 minutes. It’s filled with warming spices, counterbalanced by the sweetness of chopped dates and tender sweet potatoes. Peanut butter creates a natural richness. And cilantro and peanuts add a finishing crunch.
Serve it over a bed of cooked rice for a nourishing weeknight meal.
Peanut Sweet Potato Curry Stew
- March 1, 2022
- Serves 4-5
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Ingredients
- 1.5 Tbsp. olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1-inch fresh ginger, peeled and minced
- 1 red or orange bell pepper, thinly sliced
- 1/4 tsp. cinnamon
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. turmeric
- 1/2 tsp. red pepper flakes
- 1 tsp. salt, plus more to taste
- 2 cups water
- 1 large or 2 medium sweet potatoes, cubed
- 1 (14 oz.) can diced tomatoes with their juices
- 1 (14 oz.) can chickpeas, drained and rinsed
- 1/2 cup natural peanut butter (we prefer chunky)
- 5 large dates, chopped
- 1 Tbsp. lemon juice
- 1/2 cup cilantro, chopped, plus a few strands, to garnish
- ¼ cup chopped peanuts, optional
Directions
- Step 1
- In a large pot, heat oil over medium-high heat. Add the onion, celery, garlic, and ginger. Saute until onions are translucent and celery is soft.
- Step 2
- Add the spices and cook for 60-90 seconds, stirring regularly, until spices are fragrant.
- Step 3
- Stir in bell peppers, water, diced tomatoes, and sweet potato. Bring to a simmer. Cook, uncovered, for 15-20 minutes, or until sweet potatoes are tender.
- Step 4
- Add the chickpeas, peanut butter, dates, lemon, and cilantro. Stir until peanut butter is melted into the stew. Simmer on low for 5 minutes, and then remove from heat.
- Step 5
- Serve, topped with fresh cilantro and chopped peanuts, if desired.
