Sweet Potato, Cauliflower and Peanut Stew

There is just something about the winter months that has me craving warming bowls of delicious spicy steaming vegetables that goes beyond just lusting after the warmth. There’s something almost nostalgic about prepping, cooking and ingesting big honking bowls of spiced ingredients that certainly hits the spot when the weather is cold and grey. And this one does just that – it hits the spot.

I’ve been wanting to create something like this for a while and now seems the perfect time to do so. So, I introduce you all to my delicious and warming sweet potato, cauliflower and peanut stew – a wonderful combination of nourishing vegetables perfectly covered in a creamy nutty sauce, which is then topped with even more toasted nuts for extra crunch and oil that melts into the soup creating the most mouth-watering dish you will ever try.

You can eat this as it is, serve with fluffy quinoa or rice or with some quick and simple flatbreads (I have a quick step by step tutorial on how to make the best effortless flatbreads here) as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

The best part about this dish for me, is that you are able to easily adjust the level of nuttiness in the stew based on your own preferences and personal taste. For me, I like it super peanutty (is that even a word?! It should be!) so

I add in three heaped tablespoons to make it extra nutty and creamy – but you can easily add more or less depending on your desire or even swap out for almond or another nut or seed butter of your choice.

The base of the stew is velvety and rich which coats all the delicious vegetable chunks that float inside and make that belly happy and full. I wanted to create something that was a mixture between a soup and a stew, giving you the best of both worlds, something we all need when it comes to comfort food. More for less.

But this is no simple dish – even if it’s simple to make. The flavours are perfectly combined together to pack a punch of spice but be mellowed out with the nuts and creaminess of the butter, and then jazzed up with fresh herbs on the top – and not forgetting those all-important roasted and toasted nuts which are the perfect addition to a traditional crouton – same crunch, but on a completely different level.

The recipe is super simple to create and because it’s cooked all in one pan, makes the washing up a breeze! I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks.

It’s also super adaptable meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients.

  • If you want to omit the tomatoes, just add in a little extra stock with a pinch of sugar. Or use tinned in replacement of the fresh – just reduce the amount of liquid you add to the pot later.
  • Use soy or an extra 1tbsp of sea salt in replacement for tamari sauce.
  • Change the cauliflower for another vegetable – broccoli, all kinds of squashes, courgette or mushroom work great. Peppers also work very well, especially if they are roasted and charred beforehand.
  • Like a bit more heat in your dish? Add in extra chillies for a super spiced kick!
  • Swap the peanut butter for your favourite almond or other nut or seed butter.
  • Use ground cumin instead of cumin seeds if you can’t get your hands on them.
  • Replace the coconut milk and/or yoghurt with your favourite plant based alternative.
  • Toast some coconut instead of the added peanuts on top or combine them both together for a great alternative topping.

If you like this recipe, why not give one of my other soup recipes a try?

My Smokey Red Pepper and Lentil soup is perfect for lazy Sunday afternoons, especially if it’s a little grey outside.

This Creamy Mushroom Soup which is drizzled with Truffle Oil is made even more luxurious with the addition of Sourdough Toasts which are the perfect little accompaniments to dip and delve into the creamy velvet soup.

And finally the dish that has been awarded my all-time-favourite – my Moroccan Spiced Lentil and Chickpea Soupa favourite for multiple reasons – you seriously need to try it!

I really hope you love this delicious soup as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  15 minutes preparation time
  20 minutes cook time


  • 6 shallots roughly chopped
  • 1 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 6 tomatoes chopped
  • 1 can organic light coconut milk
  • 1 cup water
  • 1 sweet potato peeled and cubed
  • 1 small cauliflower chopped
  • 1 tsp sea salt
  • 3 tbsp crunchy peanut butter
  • Juice 1/2 lime
  • 1 tsp tamari
  • Chilli flakes
  • Toasted peanuts
  • Coriander


  1. 1. Add the oil to a large pan with a lid and heat to a medium heat then add in the shallots. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the garlic, cumin seeds & turmeric. Stir for a 30 seconds or so.
  3. Next add add in the chopped tomatoes and cook for a further 5-6 minutes then add in the water, coconut milk, sweet potatoes and cauliflower.
  4. Simmer for 20 minutes with the lid on until the sweet potatoes and cauliflower are tender.
  5. Stir in the peanut butter, lime juice, tamari, chilli flakes, salt and pepper. Simmer for a couple of minutes.
  6. Top with toasted peanuts and fresh coriander.

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  1. Tina Swain on February 19, 2021 at 11:24 pm

    I have a big pot simmering right now. I didn’t have cauliflower so I added a big zucchini and baby Bella mushrooms. I also added some chopped kale for color. I just tasted it and it is Devine and I haven’t even gotten the PB or lime in yet. I can’t wait until tomorrows leftovers. Not sure if I’ll serve with some left over rice or add a can of chickpeas for added protein.. Trying to go with out meat on Fridays in lent and also do a meatless Monday. This may be reprised in the near future. I will garnish with the peanuts and cilantro but while I’m waiting I may toast a wee bit of coconut for additional garnish.

  2. Taylah on November 1, 2020 at 2:53 am

    This looks so comforting and delicious! Definitely going to try it

    • Niki on November 11, 2020 at 8:04 am

      So happy you like!
      Niki xx

  3. Hannah on April 6, 2020 at 5:32 pm

    Love this recipe so much I bought your book, which is full of fab things

    • Niki on April 6, 2020 at 6:54 pm

      Hi Hannah
      Oh wonderful! So happy to hear.
      Much love
      Niki xxx

  4. […] Get the recipe. […]

  5. Sue on March 9, 2020 at 7:37 pm

    Yum yum yum perfect winter stew. Added some spinach towards the end which added that bit of green my heart always desires 😉 this is definitely a keeper. Thanks Nikki

    • Niki on March 9, 2020 at 10:23 pm

      Love the addition of spinach!
      Thanks Sue xxx

  6. Elena on February 26, 2020 at 4:29 pm

    Hi Niki,

    Just commenting on the recipe while eating a huge bowl of it!! All I can say is this dish has been the tastiest veggie dish in my life ever, and I think I could eat it like all year round 24-7. It’s got bags of flavour, fragrance and colour and I’m already planning on cooking it for my friends next time we invite them round. My husband has been the veggie spice-packed curries and stews master in our family.. haha, not anymore!!)) I definitely recommend this recipe to everyone, and a good bonus for me is that now I know how to use that damned jar of cumin seeds, as usually I only use them ground ))
    I actually modified the recipe as I didn’t have limes so used lemons, my cauliflower remained quite crunchy, that’s how I eat it anyway but for my husband next time I’ll try frozen as I think it will soften better. Also I added canned tomatoes instead of real ones and 2 cans of coconut milk as I love when my dish is smothered in it )) next time I’ll modify it by adding canned chickpeas, also I think some spinach can’t wait to wilt in there, and maybe mushrooms will add a lovely note, as well. Literally any veggies you’ve got in your fridge – throw ’em in and enjoy! Thank you Niki xx

    • Niki on February 28, 2020 at 9:13 am

      Amazing Elena!
      Love all your additions.. more coconut sounds yummy.
      Much love
      Niki xxx

  7. Anders on February 24, 2020 at 12:47 pm

    Remember to add some pepper to help the body get all those benefits out of the turmeric!

    • Niki on August 24, 2020 at 2:53 pm

      Perfect! xxx

  8. Kate on February 7, 2020 at 9:41 pm

    My first recipe from your website. Absolutely delicious! Thanks 😉

    • Niki on February 11, 2020 at 11:52 am

      So happy to hear Kate!
      Niki xxx

  9. JO on October 15, 2019 at 2:38 pm

    would this work in a slow cooker

    • Niki on November 4, 2019 at 7:36 pm

      Hi Jo
      I think so but the veg may get very soft.
      Niki xxx

  10. Lydia on July 20, 2019 at 1:22 am

    What volume of coconut milk should be added? There are many sizes of canned coconut milk!

    • Niki on November 4, 2019 at 7:35 pm

      Aww its 400ml.
      Niki xxx

  11. Elyse Lithgow on June 7, 2019 at 11:22 pm

    Yum!! Just wondering what size can of coconut milk? 400ml? Thanks!

    • Niki on November 4, 2019 at 7:35 pm

      Hi Elyse
      yes absolutely 400ml.
      Niki xxx

  12. Helen Lees on February 24, 2019 at 9:03 pm

    Just made this for the first time – delicious!

    • Niki on February 24, 2019 at 9:15 pm

      Hey Helen
      So happy you liked xxx

  13. Hilda on February 23, 2019 at 6:19 pm

    Hi Niki,

    Can I use cumin powder instead of the seeds? Also, I hate the flavor and smell of coconut!!! I know, I know…I’m ridiculous, hehehe…what can I sub the coconut milk with?

    • Niki on February 24, 2019 at 9:17 pm

      Hi Hilda
      Definitely sub for ground cumin.
      You can use any plant based milk instead of the coconut 🤗
      Niki x

  14. June on December 18, 2018 at 2:40 am

    I absolutely love this stew. It is so savory, flavorful and comforting. Plus it is an easy recipe to follow. Great directions!

    I substituted the peanut butter for almond butter and used squash instead of sweet potato. I also added spinach at the end and chicken for a little protein. I bet you could even use tofu to keep it vegetarian. Most importantly, your original recipe is wonderful and I know for sure, it will be a family favorite.

    Thanks again for sharing!

    • Niki on December 30, 2018 at 4:16 am

      Hi June
      I’m so happy you love it. One of my favourites too.
      My best
      Niki xx

  15. Chrissy on September 5, 2018 at 5:27 am

    Hi, in the directions when you talk about adding turmeric it says “turmeric coriander” is there supposed to be coriander added then also?

    • Niki on September 6, 2018 at 12:29 pm

      Hi Chrissy
      Just turmeric. I’ve removed.

      Best wishes
      Niki xx

  16. Gabriele on July 27, 2018 at 5:46 pm

    Just made this and it’s amazing! I didn’t have fresh tomatoes so used a can instead and added some peas for extra protein. Super delicious!

    • Niki on July 28, 2018 at 1:12 pm

      Sounds good to me Gabriele!
      So happy this like xxx

  17. Cazza P on June 22, 2018 at 8:17 pm

    Made this meal this evening for dinner and had it with sticky rice. It was delicious! We like our food a little spicier, so I added more chilli. Thank you for this recipe, I’ll definitely make it again.

    • Niki on June 23, 2018 at 11:09 pm

      Amazing! So glad you enjoyed.
      I love adding extra chillis too xx

  18. […] – Sweet Potato, Cauliflower and Peanut Stew […]

  19. Rachel on April 30, 2018 at 10:47 pm

    Looks yummy although no one in the house likes cauliflower, what would you suggest as an alternative? Can not wait to make this x

    • Niki on May 8, 2018 at 8:40 pm

      Thank you Rachel
      This works with any of your favourite veg. Broccoli, courgette, mushroom are all great.

  20. […] Sweet Potato Cauliflower and Peanut Stew – Rebel Recipes […]

  21. […] Sweet Potato Cauliflower and Peanut Stew – Rebel Recipes […]

  22. Hagy on March 20, 2018 at 3:44 pm

    I don’t have tamari can I substitute that with something else ?
    Also looking for Passover Seder options. Any suggestions ?

    • Niki on April 4, 2018 at 11:39 am

      Hi Hagy
      Yes absolutely. You can use Soy or just 1tsp more sea salt.
      I think i missed in time for Passover – so sorry!
      Best wishes
      Niki x

  23. Rachel Smith on January 30, 2018 at 5:27 pm

    Thank you so much for this beautiful recipe Niki, I know it’s going to become a regular for me! It’s so easy, but so delicious. I actually had the leftovers for lunch and it tasted even better the next day which is always a winner for me! x

    • Niki on February 1, 2018 at 3:17 pm

      Hey Rachel
      So glad you like it! I do exactly the same, so tasty the next day!
      Love, Niki xx

  24. Sara on January 30, 2018 at 3:14 pm

    Hi there would love to try this but am nightshade free – would it work with tomatoes?

    • Niki on February 1, 2018 at 3:18 pm

      Hey Sara
      Absolutely! Just leave the tomatoes out and add a little veg stock.
      Love, Niki xx

  25. Cassie Thuvan Tran on January 28, 2018 at 10:03 pm

    I could eat warm stew almost ANY DAY! This peanut and sweet potato stew would definitely be a staple of mine if I try it out. Looks like this will be going into my recipe bucket list!

    • Niki on February 1, 2018 at 3:18 pm

      Happy days! So glad you like it Cassie

  26. Dawn Ali on January 28, 2018 at 1:01 am

    As a foodie-absolutely magnifique!!!!

    • Niki on February 1, 2018 at 3:19 pm

      Thank you so much Dawn! x

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