This is a great stew to serve over brown rice or quinoa to make a delicious, satisfying meal. It is a recipe adaptation from one of my favorite cookbooks, Vegan Fire & Spice by Robin Robertson. I chose to leave out the hot chiles, but if you like a little spice add a couple of hot chiles. I also added brussel sprouts because we have an abundance right now and they add great color to the dish!
This meal also naturally uses all vegan and gluten free ingredients, making it appealing to many people!
2 tablespoons olive oil
1 yellow onion, minced
1 red bell pepper, chopped
3-5 sweet potatoes or yams (depending on size), peeled and cut into ½-inch chunks
1 carrot, sliced
6-10 brussel sprouts, sliced
2-3 small fresh hot chiles, seeded and chopped*optional
1 (14.5 oz) can diced tomatoes
1/3 cup peanut butter
3 cups vegetable broth
2 teaspoons sucanat, light brown sugar, or other natural sweetener
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup roasted peanuts, crushed or chopped
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, sweet potatoes, carrot, brussel sprouts and chiles if using. Cover and cook, stirring occasionally for about 5 minutes, or until the vegetables begin to soften. Add the tomatoes, peanut butter, vegetable broth, sugar, spices, salt and pepper, and bring to a boil. Reduce the heat to a medium simmer and continue to simmer until the vegetables are tender and the sauce has thickened, for about 30 minutes. Season to taste and serve with a small scoop of roasted peanuts.