Vegetarian African Peanut Stew


Updated: I made this tonight.

Vegetarian African Peanut Stew
Makes 4-6 servings

This dish can be made a night before, just wait to add the spinach until you serve. Reheat on the stove.

Olive oil
1 medium red onion
1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can’t find poblano). If you use a regular pepper, add some cayenne and/ or some chipotle pepper to equalize the heat.
2 large carrot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1/2 tsp cumin
One 15-ounce can diced tomatoes
½ teaspoon salt
4 cups veggie stock
2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons crunchy peanut butter
3/4 cup shelled edamame
2 cups tightly packed baby spinach
1/4 cup cilantro leaves, chopped
Roasted peanuts (optional)

Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.

Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.

Stir in the sweet potatoes and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add edamame and spinach and cook until the spinach is wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts (if using).

I served this over barley. It was delicious!

Source: Biggirlssmallkitchen


One Comment on “Vegetarian African Peanut Stew”

  1. pahaloalto says:

    I cooked this recipe tonight. It was delicious and unique!

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