Like millions of other people, I tend to get stuck in a rut with my cooking, making the same old things. But recently I decided to experiment with some different ideas and I feel that I’ve created an absolute gem of a sweet potato and peanut butter stew, so I thought I’d share the wealth.
Why is this this a hack?
This stew literally ticks every box.
-A taste sensation
-Easy to make
–Slow cooker friendly
-Low calorie (330 calories per portion)
-Costs less than £1 per portion
To make a sweet potato and peanut butter stew that will serve 4, you will need:
- A slow cooker or a casserole dish
- 4 cloves of garlic/a tablespoon of Lazy Garlic
- 1 tablespoon of fresh, chopped ginger
- 1 tablespoon of cumin
- ¼ tablespoon of crushed chillis
- 1 medium onion
- 4 sweet potatoes (weighing around 1lb)
- 1 small tin of tomato puree (142g)
- ½ tub of peanut butter
- ½ litre of vegetable stock
- Two generous handfuls of spinach
- Add all of the ingredients to your slow cooker (apart from the spinach)
- Leave the slow cooker on low for six hours, or on high for four hours
- An hour before the end, remove any of the stew that you plan to freeze and then add the fresh spinach
- Serve with plain rice or veg (I usually have it with cauliflower)
- Use your usual brand of peanut butter. Don’t skimp just because its going in a stew
- You could adapt this recipe and make it on the stove, but using a slow cooker gives all the flavours chance to develop
- If you’re planning to freeze a portion, then make sure you leave the spinach out. This is best added fresh when you reheat it
If you liked this article, then check out my other foodie hacks.