Sweet Potato, Cauliflower and Peanut Stew

There is just something about the winter months that has me craving warming bowls of delicious, steaming vegetables that go beyond just lusting after the warmth.

There’s something almost nostalgic about big bowls of spiced ingredients that hit the spot when the weather is cold and grey.

And this one does just that; hits the spot.

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.

The sauce 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 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 can 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!).

I add in three heaped tablespoons, but you can easily add more or less, or even swap out for almond or another nut or seed butter of your choice.

The base of the stew is velvety, 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.

The flavours are perfectly combined to pack a punch of spice, mellowed out with the nuts and creaminess of the butter, and 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, 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 extra portions when creating this recipe because the flavours are even better the next day.

Plus, it freezes really well, making it the perfect meal-prepping dish.

Just freeze in individual portions, and then 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.

You could 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.

If you like a bit more heat in your dish, add in extra chillies for a super spiced kick!

You could swap the peanut butter for your favourite almond or other nut or seed butter, and use ground cumin instead of cumin seeds if you can’t get your hands on them.

Try replacing the coconut milk and/or yoghurt with your favourite plant based alternative, and some toasted coconut instead of the peanuts on top, or combine them both together for a great alternative topping.

So many possibilities, and all delicious, I hope you enjoy, love Niki xx