Tuesday, June 5, 2012

African Stew

At our holiday party, Patty brought the most delicious soup!  She told me it was called vegan, African stew.  As I throughly enjoy the consumption of animal protein, I decided to put a different spin on it!  We will usually have this for dinner one night, and then will take it for lunch until we run out.


  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 2 medium onions
  • 2 carrots
  • 4 celery ribs
  • 2 teaspoons garlic, minced
  • 2 lbs large sweet potatoes (about 2 large ones)
  • At least 4 cups Chicken broth
  • 1 (28 ounce) can whole tomatoes
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup almond butter
  • 3 tablespoons almonds roasted
  • 1 Can  coconut milk
  •  4 Chicken Breasts (chopped into bitesize pieces)

  • Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.

    Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, almonds, cayenne, almond butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

    This recipe was modified from : http://www.food.com/recipe/vegan-african-sweet-potato-stew-298084#ixzz1wwSl1wL6

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