Average: 5 (4 votes)
Active time
20 minutes
Total time
30 minutes
4 servings

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 

  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. 

How'd it Taste?

I make this weekly now. It is a wonderful family dinner
Great recipe!! Thank you so much. I've been looking for something like this for a long long time. Regards from Croatia
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
One of the tastiest dishes I've had anywhere -- gourmet restaurants included!
I have made this recipe several times!it is wonderful! I enjoy putting over brown rice. It is easy and fast.
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,

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