African Inspired Sweet Potato Mushroom Stew

This dish is actually inspired by a date I had with a man from Senegal who said that he wanted to cook for me.  Well, I wasn't going to turn down such an opportunity! At his home, he prepared a traditional African dish consisting of sweet potatoes and lamb in a spicy peanut sauce served on a warm bed of rice.  It was so delicious that I was inspired to create a vegetarian version of my own because I've never cooked lamb in my life!

"...and, in case you're wondering, there was no second date but I sincerely appreciated the meal."


  • 1 onion chopped

  • 4 tbsp. olive oil

  • 2 garlic cloves chopped

  • 2 tsp grated root ginger

  • 2 medium sized sweet potatoes cut into bite sized cubes

  • 1.5 tbsp. curry paste (I use Thai Kitchen brand)

  • 3 tbsp. tomato paste

  • 1 1/2 - 2 cups vegetable broth

  • 8 oz. button mushrooms, quartered

  • 2 large handfuls spinach

  • 1/4 cup smooth peanut butter

  • 2 tbsp. coconut milk (optional)

  • 1/4 cup fresh coriander, chopped salt and pepper


  • Heat the oil in a large pot, add the onion, garlic, ginger and fry for 5 minutes.

  • Add the curry paste to the onion mixture and cook, stirring for 1 minute.

  • Add the sweet potatoes, stir to coat with the onion mixture.

  • Mix the tomato paste and vegetable broth in the saucepan. Bring to a boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.

  • Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.

  • Add peanut butter. To take the edge off the curry you can add the coconut milk if desired.

  • Add coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.



with Nat