African Thai Stew

Print Recipe
No ratings yet

African Thai Stew

Prep Time20 mins
Cook Time25 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Slow Cooker, Stovetop
Servings: 6
Calories: 216kcal

Ingredients

  • 1 onion diced
  • 1 sweet potato large, cubed
  • 2 stalk celery diced
  • 1/2 green bell pepper diced
  • 2 tsp. garlic minced
  • 3 cups vegetable broth
  • 19 oz. diced tomatoes
  • 19 oz. chickpeas canned
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 2 tsp. fresh ginger
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1 Tbsp. lime juice
  • 1 large (gallon) freezer bag or reusable silicone bag

For cooking day:

  • 3 Tbsp. peanut butter
  • 1/4 cup dried cranberries
  • optional: cilantro

Instructions

Assembly instructions:

  • Put all ingredients in a large resealable bag and squish them together.
  • Seal. Remove excess air. Lay flat and freeze.

Stovetop Cooking instructions:

  • Thaw.
  • Heat on the stovetop in a large pot for 25 minutes.
  • Stir in 3 Tbsp. peanut butter and if desired, 1⁄4 cup dried cranberries and cook for another few minutes.
  • Top with cilantro if desired.

Slow Cooker Cooking Instructions:

  • Thaw.
  • Cook in the Crock-Pot on low for 3-4 hours.
  • Stir in the peanut butter and if you want, the dried cranberries, stir and cook for another 10 minutes.
  • Top with cilantro if desired.

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 802mg | Potassium: 596mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6021IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 4mg