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African Thai Stew
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Diet:
Gluten Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Keyword:
30 minutes or less, healthy
Main Protein:
Vegetarian
Cooking Method:
Slow Cooker, Stovetop
Servings:
6
Calories:
216
kcal
Ingredients
1
onion
diced
1
sweet potato, large
peeled and cubed
2
stick
celery
chopped
1/2
green bell pepper
diced
2
tsp.
garlic
minced
3
cups
vegetable broth
19
oz.
diced tomatoes
19
oz.
chickpeas
rinsed and drained
1
tsp.
cumin
1
tsp.
curry powder
2
tsp.
fresh ginger
minced
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
US Customary
-
Metric
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:
216
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
802
mg
|
Potassium:
596
mg
|
Fiber:
8
g
|
Sugar:
10
g
|
Vitamin A:
6021
IU
|
Vitamin C:
20
mg
|
Calcium:
104
mg
|
Iron:
4
mg