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30-Minute Curried Vegan Peanut Vegetable Stew

30-Minute Curried Vegan Peanut Vegetable Stew

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Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 209 kcal

Ingredients
  

  • 1 tsp oil
  • 1/2 cup 80 g chopped onion
  • 3 cloves of garlic minced
  • 1- inch ginger minced
  • 1 cup 100 g cauliflower florets
  • 1/2 0.5 bell pepper green or red chopped
  • 1 small sweet potato peeled and cubed
  • 1/2 tsp 0.5 tsp salt
  • 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
  • 1 tbsp lime or lemon juice
  • 1 to 2 tsp sugar or maple syrup
  • 1/2 tsp 0.5 tsp distilled white or apple cider vinegar
  • 1/4 tsp 0.25 tsp garlic powder
  • 1/4 tsp 0.25 tsp pepper flakes
  • 1 tsp sesame oil
  • 1 cup 226 ml or more light coconut milk for creamier stew
  • 1/2 cup 72.5 g peas thawed if frozen
  • black pepper to taste
  • 1 teaspoon of garam masala
  • 1 teaspoon of cumin
  • lemon juice and cayenne
  • basil and peanuts for garnish

Instructions
 

  • Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.
  • Add peppers, cauliflower, sweet potato, and a dash of black pepper and cook for 3 minutes.
  • Add the rest of the ingredients except the peas and the spices and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes or until the sweet potato is fork-tender. (You can also add a cup of cooked chickpeas or lentils at this time or fold in some kale now or spinach with the peas).
  • Taste and adjust salt, sweet, and heat. Add a dash of lemon and cayenne if needed.
  • Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or nondairy milk.
  • Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. It can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes, and peanuts

Notes

Store the cooled leftovers in an airtight container in the fridge for up to 4 days.
Freezes well too, for up to a month.

Nutrition

Calories: 209kcal
Keyword glutenfree, healthy, stew, vegan, vegetables
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