Rating
4.9
Average: 4.9 (10 votes)
Active time
20 minutes
Total time
30 minutes
Yield
4 servings
Nutritioni
Ingredients

2 teaspoons extra-virgin olive oil 

1 medium-size yellow onion, diced 

2 garlic cloves, minced 

1 large sweet potato, chopped into medium-size cubes 

2 large carrots, cut into thin rounds 

2 green zucchini, cut into thin half-rounds 

1 small can (15oz) of diced tomatoes, no salt added 

2 cups low sodium vegetable broth

1 tablespoon curry power 

¼ cup natural peanut butter 

3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme 

Sea salt to taste 

Instructions
  1. Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes). 
  2. While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini. 
  3. Add sweet potato and vegetables to the pot; saute for 3-4 minutes. 
  4. Add the diced tomatoes, vegetable broth, and curry powder, and bring to a boil. Cover and simmer for 10 minutes. 
  5. After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes. 
  6. Salt to taste, serve and enjoy!

An Oldways recipe. Media: contact us for permission to reprint. 

Nutrition

Calories: 240
Fat: 11g
Saturated Fat: 1.5g
Sodium: 280mg
Carbohydrate: 27g
Fiber: 7g
Protein: 7g

Yield: 4 servings

How'd it Taste?

Juleeanna
5
I make this weekly now. It is a wonderful family dinner
Matej
5
Great recipe!! Thank you so much. I've been looking for something like this for a long long time. Regards from Croatia
Cynthia
0
Hi Matej, So glad our recipes are reaching as far as Croatia. I traveled there with my women's chorus in 2007 for a concert tour and very much enjoyed your country.
Gail Anderson
5
One of the tastiest dishes I've had anywhere -- gourmet restaurants included!
Amy
5
I have made this recipe several times!it is wonderful! I enjoy putting over brown rice. It is easy and fast.
Clara
0
Hello Iba, This recipe sounds delicious. I shall make it. I'm not vegan, so what kind of meat if any would go with this dish? Thanks for your help,
So Very Vegan
0
Try veganism. The planet, your body, and your conscience will thank you.
Kristi
5
I absolutely love this recipe!
Sandi Walters
5
Taste delicious. I make this on a regular basis especially in my instant pot. Thanks for such a versatile recipe.
Bridget
4
I found your recipe years ago, and I’ve been making it ever since! it called for Berber instead of curry back then. I still use Berber, but maybe I’ll try curry next time- probably a little less heat.
Karrie
5
This is a favorite in our house and make it once a month and freeze any extra. We add chickpeas and it comes out wonderfully!
SN
5
So very delicious! This will become a regular in my house.
Coleena
0
Sounds delish. Want to make but husband cannot stomach zucchini! What would be good substitute?
Katherine-Oldways
0
Hi Coleena, no worries! Feel free to get creative with your favorite veggies–any type of squash would do. Or you can skip it, and just throw in more sweet potato, diced tomatoes, carrots and onion! Enjoy.
Bernadette
5
Delicious! Quick, easy and healthy! Love it! Thanks :)

Review this Recipe