Vegan Sweet Potato and Peanut Stew with Coconut Rice

A hearty and flavorful vegan stew featuring sweet potatoes, peanuts, and spinach in a rich, peanut-based broth. Served with fluffy coconut rice for a complete and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.86/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

2mediumSweet Potatoes(peeled and cubed)

£1.20

1mediumOnion(chopped)

£0.30

3clovesGarlic(minced)

£0.15

1tablespoonGinger(freshly grated)

£0.20

1mediumRed Bell Pepper(chopped)

£0.80

5ozSpinach(fresh, roughly chopped)

£1.20

0.5cupPeanut Butter(smooth or crunchy)

£0.75

4cupsVegetable Broth(low sodium)

£0.60

2tablespoonsSoy Sauce(tamari for gluten-free)

£0.10

1tablespoonLime Juice(freshly squeezed)

£0.15

0.3cupRoasted Peanuts(roughly chopped, for garnish)

£0.40

0.3teaspoonRed Pepper Flakes(or to taste)

£0.05

1tablespoonCoconut Oil

£0.25

1cupRice(long grain or jasmine)

£0.30

1canCoconut Milk(full fat or light)

£1.00

1cupWater

to tasteSalt

to tasteBlack Pepper

Total Cost

£7.45

£1.86 per serving

Instructions

1.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2.
Add the garlic, ginger, and red bell pepper. Cook for another 2 minutes, until fragrant.
3.
Add the sweet potatoes, vegetable broth, soy sauce, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the sweet potatoes are tender.
4.
Stir in the peanut butter until fully dissolved and the broth is creamy. Simmer for another 5 minutes.
5.
Add the spinach and cook until wilted, about 2 minutes.
6.
Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed.
7.
While the stew is simmering, prepare the coconut rice. Combine the rice, coconut milk, and water in a pot or rice cooker. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8.
Serve the stew hot over the coconut rice. Garnish with chopped roasted peanuts.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

25 g

28% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier stew, add more red pepper flakes or a dash of hot sauce.

You can add other vegetables to the stew, such as chickpeas, kale, or zucchini.

If the stew is too thick, add more vegetable broth to thin it out.

The stew can be made ahead of time and reheated. The flavors will meld together even more over time.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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