Vegan sweet potato and peanut stew

Ingredients for 4 servings:

• 2 m.-sized sweet potatoes
• 2 large carrots
• 3 m.-large onion(s), red
• 1 can tomatoes, chopped, approx. 400 g
• 600 g tomatoes, pureed
• 175 g peanut butter
• 2 tsp cocoa powder, unsweetened
• 2 tsp cinnamon powder
• 1 tsp cayenne pepper or chili powder
• e.g. salt and pepper
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the sweet potatoes into 1-2 cm cubes. Cut the carrots into half slices. Dice the onions into small cubes. In a large pot, sauté the onions in a little olive oil until translucent. Then add the sweet potatoes and carrots. Braise with the lid closed for about 5 minutes, stirring if necessary. Add the pureed and chopped tomatoes and simmer over low heat for about 20 minutes, until the sweet potatoes are soft. If you prefer the carrots a little softer, you can easily cook for 30-40 minutes. Make sure there is enough liquid while cooking. If not, add a little water. The consistency of the stew should be very mushy in the end, so don’t add too much water. Season with cayenne pepper or chili, cinnamon, and cocoa. I use the specified amount of spices for 4 servings. However, it’s better to use a little less with the cinnamon at first and add more seasoning if needed, as otherwise the cinnamon will dominate. Finally, stir in the peanut butter (peanut butter works fine instead of butter, of course). Season with salt and pepper. Couscous goes wonderfully with this.