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Sweet Potato, Cauliflower and Peanut Stew


  • 6 shallots, roughly chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 6 tomatoes, chopped
  • 1 tin organic light coconut milk
  • 1 cup water
  • 1 sweet potato, peeled and cubed
  • 1 small cauliflower, chopped
  • 1 tsp sea salt
  • 3 tbsp crunchy peanut butter
  • Juice of 1/2 lime
  • 1 tsp tamari
  • Chilli flakes
  • Toasted peanuts
  • Coriander


Add the oil to a large pan with a lid and heat to a medium heat, then add in the shallots. Fry for approx. 8-10 minutes until soft and browning..

Add in the garlic, cumin seeds, turmeric and coriander. Stir for 30 seconds or so.

Next add in the chopped tomatoes and cook for a further 5-6 minutes; then add in the water, coconut milk, sweet potatoes and cauliflower.

Simmer for 20 minutes with the lid on until the sweet potatoes and cauliflower are tender.

Stir in the peanut butter, lime juice, tamari, chilli flakes, salt and pepper. Simmer for a couple of minutes.

Top with toasted peanuts and fresh coriander.

Recipe by Rebel Recipes