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I made this about a week ago and even though the ingredient list is quite long, I really enjoyed it and being able to cook it in the crockpot is always a plus! Jared actually told me it is the best soup I have ever made. WOW! It is very flavorful so I strongly suggest serving it with some kind of rice. We used jasmine rice and really enjoyed it.
Recipe from : Simply Love Food
3 – 4 garlic cloves
1 cup loosely packed fresh cilantro leaves and stems
1 can of diced tomatoes (14.5 oz size)
2 inch or so chunk of fresh ginger, peeled
2 heaping tablespoons peanut butter (creamy or chunky-I used creamy)
1 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 tbsp of curry powder
¼ cup dark brown sugar (light brown is just fine too)
3/4 teaspoon salt
Fresh ground pepper
1 can of Lite Coconut milk (reg sized can 14.5 or so and don’t worry some brands varry)
2 good sized sweet potatoes, peeled and chopped into bite sized pieces
1 large sweet onion, chopped
1 large red bell pepper, or 2 small ones, chopped
1 can (15-19 ounces) garbanzo beans/chick peas, rinsed and drained
In a blender or food processor add garlic cloves, cilantro, ginger, canned tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend until everything is nicely pureed. It will look very thick and pasty.
In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, and sweet potatoes. Add the peanut sauce mixture, brown sugar and the coconut milk and gently stir to incorporate all of the ingredients.
Turn the slow cooker on low and cook for 6-8 hours. If you are able to, stir the stew on occasion. And always taste it when the end is near so you can adjust the seasonings if you feel it needs more.
