Ingredients

• 1/2 cup - Water
• 3 tbsp - Low salt soy sauce
• 1 - Onion, thinly sliced
• 2 - Small sweet potatoes, peeled and finely diced
• 1 - Red bell pepper, diced
• 2 - Small carrots, thinly sliced
• 2 cups - Canned crushed tomatoes
• 2 cups - Water
• 1 cup - Dried garbanzo beans or 1 can of chickpeas
• 4 tbsp - Chopped fresh herbs - mint, sage and marjoram (cilantro, basil - optional)
• 3 tbsp - Peanut butter
• 2 tsp - Curry powder (Rajma masala or any other curry powder)

How to Make African Sweet Potato-Peanut Stew

• Soak the beans/ chickpeas overnight and cook until tender.
• Heat the soy sauce and water in a large saucepan.
• Add the onions and sweet potatoes, mix well and cook for about 5 minutes or until the onions are softened.
• Add the carrots, bell pepper and cook for another 3-5 minutes.
• Add the tomatoes, water, beans with herbs, peanut butter and curry powder.
• Stir to mix, bring to a boil, cook covered and simmer for another 10 minutes or until the vegetables are fork-tender.
• Sprinkle more fresh herbs on top and serve hot over brown rice.
• Recipe courtesy: Holy Cow Vegan.