This sweet potato, cauliflower and peanut stew is a wonderful combination of nourishing vegetables with a creamy nutty sauce, then topped with more toasted peanuts of crunch. Perfect just as it is or with quinoa or flatbreads.

Sweet Potato, Cauliflower, and Peanut Stew [Vegan, Gluten-Free]

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Cooking Time



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


  1. Add the oil to a large pan with a lid and heat to a medium heat then add in the shallots. Fry for aproximately 8-10 minutes until soft and browning.
  2. Add in the garlic, cumin seeds & turmeric coriander. 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.

Nutritional Information

Per Serving: Calories: 310 | Carbs: 38g | Fat: 11g | Protein: 10g | Sodium: 324mg | Sugar: 13g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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