Description

A cozy, creamy, plant‑based stew with chickpeas, sweet potatoes, kale, and fragrant Thai-spiced peanut coconut broth—made effortlessly in the slow cooker.

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed

2 cups sweet potatoes, peeled and cubed

1 cup kale, stems removed and chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

3 Tbsp peanut butter

2 Tbsp soy sauce

2 Tbsp Thai red curry paste (vegan‑friendly brand)

1 tsp ground coriander

½ tsp chili flakes (optional)

1 can full‑fat coconut milk

1½ cups vegetable broth

Salt, to taste

Juice of ½ lime

Fresh cilantro and roasted peanuts, for garnish

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Instructions

Place chickpeas, sweet potatoes, kale, onion, garlic, and ginger into the crockpot.

In a bowl, whisk together peanut butter, soy sauce, red curry paste, ground coriander, chili flakes, coconut milk, and vegetable broth until smooth. Pour over the contents in the crockpot.

Cover and cook on low for 6–7 hours or high for 4 hours, until the sweet potatoes are tender and the stew is thickened.

Stir in lime juice just before serving and adjust seasoning with salt if needed.

Serve hot over steamed rice, garnished with chopped cilantro and roasted peanuts, with extra lime wedges on the side.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main course