Carolyn Scott Hamilton’s Chunky Sweet Potato Stew

I’ve seen a lot of recipes for this general idea (African sweet potato soup with peanuts), but this recipe is way more interesting. It has loads of flavor from curry powder and cayenne, and loads of nutrients from all the delicious veggies.

Carolyn was lovely enough to let me share this recipe, and I’m so excited for you to try it because it’ll make anyone a fan of healthy vegan recipes!! If you’re making it for someone who doesn’t like things too spicy, use a mild curry powder and just a pinch of cayenne.

You can check out my thoughts on the cookbook here, and check out some of Carolyn’s other recipes and travel tips on her website, HealthyVoyager.com.

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Ingredients

• 2 Tbsp peanut oil
• 1 Tbsp curry powder
• 2 medium-size onions, finely diced
• 2 medium-size carrots, peeled and diced
• 2 stalks celery, diced
• 2 tsp minced garlic
• 2 large (4 cups) sweet potatoes, peeled and chopped
• 2 cups vegetable broth, store-bought or homemade
• 1 28-oz can whole tomatoes, drained and quartered
• Salt and pepper, to taste
• 1/4 tsp cayenne (or less if you don’t like it too spicy)
• 1/2-1 cup chunky peanut butter
• 3 Tbsp roasted peanuts
• 1/2 cup coconut milk

Directions

1. Heat a large soup pot to medium-high heat and toast the curry powder in the oil (or dry if you prefer), stirring constantly, for 1 minute. Add the onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add the garlic, and cook another minute.
2. Stir in the sweet potatoes, broth and tomatoes, and bring the soup to a boil. Simmer, covered, for 20 to 30 minutes.
3. Season with salt and pepper and add the cayenne, peanut butter, peanuts and coconut milk, stirring to combine. Return the stew to a simmer and cook for an additional 20 minutes. Serve hot.