Sweet and spicy stew that is easy to prepare, with simple ingredients
Peanut stew with tofu, sweet potato and kale

Sweet, spicy and cheap meal. Feezer meals: made 9 containers 1/3 rice 2/3 stew. Can easily be made low FODMAP by removing the garlic and ginger from the marinade
Ingredients
- 3 cups of sweet potato cut in small pieces
- 4 cups kale – cut in small pieces
- 2 medium onions or 1.5 cup – cut in small pieces
- Dash of olive oil
- 1 + ½ tsp cumin seeds
- ½ tsp cumin powder
- ¼ tsp chili powder
- 2 cloves of garlic (minced)
- 3cm piece ginger (grated)
- ¼ tsp + ¼ tsp chili flakes
- 5 tbsp tomato paste OR 4 tbsps + 1/3 cup tin diced tomato*
- 2 cups of vegetable stock + 2 cup vegan “chicken stock” (or 4 cups of vegetable stock
- 1 cup water (if required)
- ½ cup + 3 tbsp Peanut butter** (ensure it has no sugar added – I make my own)
- 300 g of Tofu (use firm / extra firm)
- Salt / pepper to taste
- Optional (Rice, to serve and fresh coriander and peanut pieces to garnish)
Method
- Prepare and marinate tofu
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- Press tofu to remove excess water.
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- Mix together 2 tablespoons of tomato paste, 1 tablespoon of peanut butter, ¼ teaspoon of chili flakes, ½ teaspoon of cumin seeds, with the minced garlic and the grated ginger in a dish
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- Cut the tofu in cubes (I do cubes about 1.5cm square), and add to the marinade.
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- Reserve in the fridge for a few hours.
- Prepare the stew base
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- Heat up a dash of olive oil in a large pot. When hot, add the onion and the sweet potato, and cook a few minutes, until the onion becomes translucent (it takes about 5 minutes). Make sure to not burn the onion. The sweet potato will brown a little and soften on the edges.
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- Add the spices: 1 teaspoon of cumin seeds, ½ teaspoon of cumin powder, ¼ teaspoon of chili powder and ¼ teaspoon of chili flakes. Cook for about 1 minute or until fragrant. Add the remaining tomato paste ( 3 tablespoons) and the peanut butter and mix well.
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- Add the vegetable stock and vegan chicken stock to the pot. It should cover all the sweet potato and onion. If it doesn’t, adjust with stock / water.
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- Take the stew to a boil, add the kale.
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- Lower to low-medium heat and cook uncovered, until the sweet potato becomes soft and the liquid thickens slightly (30 minutes +)
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- When the sweet potato is almost cooked, take the reserved tofu and its marinade out from the fridge. In a teaspoon of oil, fry the tofu for a few minutes.
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- Add to the stew and stir.Adjust more peanut butter, seasoning etc to taste.
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- Serve the stew with rice and garnish and ENJOY
This will freeze very well.
*I used leftover tin diced tomato in my marinade
** adjust to taste – you can also use chunky peanut butter if you prefer