A hearty and flavorful stew combining sweet potatoes, creamy peanut butter, and aromatic spices for a comforting meal.
Peel and chop the sweet potatoes into bite-sized pieces. Dice the onion, carrots, and celery. Mince the garlic.
Uniformly sized pieces ensure even cooking and a better texture.
Heat a Dutch oven over medium heat and add the curry powder. Toast for 1 minute until fragrant.
Toasting spices enhances their flavor and aroma.
Add the onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the garlic and cook for 1 minute, stirring constantly.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Stir in the sweet potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cover the pot partially to maintain a gentle simmer and prevent splatters.
Add the salt, black pepper, cayenne, peanut butter, peanuts, and coconut milk. Stir well and simmer for another 10 minutes.
Taste and adjust seasoning as needed to suit your preference.
Serve the stew hot, garnished with additional peanuts or fresh herbs if desired.
Pair with rice or bread for a complete meal.
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