African Sweet Potato Stew

4.1 from 10 ratings

I created this excellent recipe when I was desperate to add a vegetarian dish to our Easter menu. Even the nonvegetarians loved it!—Phyllis Good, author of Stock the Crock101 Best Slow Cooker recipes here.15 Slow Cooker Breakfasts to Simplify Your Morning Routine.

Servings

servings

Ingredients

5 cup peeled, chopped sweet potatoes
3 cup sliced (or halved, if small) fresh white mushrooms
1 1/2 cup small cubes of fresh pineapple
3/4 cup uncooked green lentils
2 tablespoon tomato paste
2 teaspoon curry powder
1 teaspoon finely grated fresh ginger or 1⁄4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 garlic clove, minced, or 1⁄4 teaspoon garlic powder
3 cup vegetable broth
1 cup chopped fresh spinach leaves, lightly packed
1/4 cup peanut butter
1 tablespoon lime juice
1/3 cup chopped peanuts, for garnish

Directions

Grease the interior of the slow cooker crock with nonstick cooking spray.
Combine the sweet potatoes and next 10 ingredients (through broth) in the prepared crock and mix well.
Cover. Cook on Low 3 to 4 1⁄2 hours, or until the sweet potatoes, lentils, and onions are tender.
Add the chopped spinach leaves, peanut butter, and lime juice. Stir well. Cook just until heated through.
Serve in bowls. Top with chopped peanuts.