African Slow Cooker Stew (Vegan)

African Slow Cooker Stew (Vegan)

Recipe adapted: Fresh from the Vegan Slow Cooker

This stew tasted and smelled complicated but honestly, it is super easy to make. Just give yourself 20 minutes to prepare the food and then go to class! Come back 6 hours later and you have a gourmet meal. Plus, your house will smell like a top-notch ethnic restaurant. The only thing that requires effort and time is going out and buying the spices. But, because I use curry, cumin, and coriander in almost every recipe, the investment is worth it.

Speaking of investments, check out my blog post about 3 essential investments you need to make if you want to cook in college!

Here’s the recipe:

Ingredients:

·        2 cloves garlic

·        2 teaspoons fresh ginger (I use the store-bought squeezable ginger.)

·        1 teaspoon ground coriander

·        1 teaspoon ground cumin

·        1 teaspoon curry powder

·        2 teaspoons water

·        2 sweet potatoes, peeled and cut into bite-sized pieces

·        1 green bell pepper, seeded and cut into bite-sized pieces

·        1 can pinto beans, rinsed and drained

·        1 can garbanzo beans, rinsed and drained

·        1 14.5 oz can diced tomatoes, with juice

·        1/3 cup of peanut butter

·        1 ½ cups vegetable broth

·        Salt and pepper

Directions:

1)    Mince the garlic (here’s a how-to). In a microwaveable bowl, combine the garlic and rest of spices. Add the water and mix well.

2)    Cover the bowl with a plate or a microwavable lid and nuke for 2 minutes. Be careful when removing because it will be very HOT!

3)    Meanwhile, combine the sweet potatoes, peppers, tomatoes, and beans in the slow cooker. Stir in the curry combination.

4)    Combine ½ cup of broth and the peanut in a small bowl and mix until combined.

5)    Add the peanut butter mixture and rest of broth to the slow cooker. 

6)    Season with salt and pepper.

7)    Cook on low for 5-6 hours.