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    Vegan, Gluten free


    • 1/2 (15.5 oz/439 g) can chickpeas, rinsed and drained 1/2
    • 1/2 (16 oz/455 g) can dark kidney beans, rinsed and drained 1/2, dark
    • 1 1 can (14.5 oz/411 g) diced tomatoes
    • 250 ml 1 cup diced onion
    • 1 4 cup chopped fresh cilantro leaves 60 ml, fresh
    • 3 Sweet potatoes (1 lb/500 g), medium

    Canned Goods

    • 1 1 can (14 oz/400 g) vegetable broth


    • 45 ml 3 tbsp reduced-fat peanut butter, reduced-fat

    Baking & Spices

    • 7 ml 1 1/2 tsp granulated sugar
    • 1 2 tsp curry powder or ground cinnamon 2 ml
    • 1 4 tsp black pepper 1 ml
    • 1 8 tsp cayenne pepper .5 ml

    Oils & Vinegars

    • 15 ml 1 tbsp canola oil

    Nuts & Seeds

    • 7 ml 1 1/2 tsp ground cumin, ground

    Curried Sweet Potato and Peanut Stew



    • CanolaInfo

      Curried Sweet Potato and Peanut Stew - Did you know--today is #NationalPotatoDay. This soup will warm you right up as the temps cool outside. #CanolaRecipes #CanolaInfo

    • CanolaInfo

      Curried Sweet Potato and Peanut Stew | CanolaInfo | This stew is perfect year-round, although it's most appreciated on a cold winter night!

    • Deb

      1 Heat canola oil in a Dutch oven over medium-high heat. Add onions and cook 6 minutes or until they are richly browned, stirring frequently. 2 Add potatoes and cook 2 minutes. Add remaining ingredients, except cilantro, and bring to a boil over high heat. Reduce heat, cover, and simmer 25-30 minutes or until potatoes are very tender. Spoon into bowls and serve topped with cilantro. Source:

    • Allison L. Ashby

      Curried Sweet Potato and Peanut Stew Recipe

    • Judy Houser

      CanolaInfo | Recipes & Cooking

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