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Moroccan Sweet Potato Stew
Moroccan Sweet Potato Stew
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Curried sweet potato stew with a ginger kick and crunchy peanuts.
Ingredients:
  • 3 cups peeled and cubed sweet potatoes
  • 3 cups vegetable broth, divided
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 stalk celery, chopped
  • 0.5 cup chopped red bell pepper
  • 1 clove garlic, minced, or more to taste
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 0.25 teaspoon pepper
  • 0.5 cup raisins
  • 2 tablespoons peanut butter
Instructions:
  • In a microwave-safe bowl, combine the sweet potatoes with a splash of broth. Microwave until slightly softened, about 3 to 5 minutes.
  • In a soup pot over medium heat, heat olive oil and sauté onion, celery, bell pepper, and garlic for 3 to 5 minutes. Stir in softened sweet potatoes, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, pepper, and remaining broth. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until vegetables are tender.
  • Combine the plump raisins and creamy peanut butter into the savory soup and let it simmer for an additional 5 minutes. Taste and adjust seasonings to your liking.

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