Description
This Hearty African Peanut Stew is a rich, creamy, and flavorful dish combining sweet potatoes, peanut butter, and coconut milk with aromatic spices. Perfect for a comforting vegetarian meal, it’s packed with wholesome ingredients and can be served with rice or crusty bread for a satisfying experience.
Ingredients
Scale
Main Ingredients
- 1 cup creamy or chunky peanut butter
- 2 medium sweet potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups fresh spinach or kale
- 2 tablespoons cooking oil (such as vegetable or olive oil)
Instructions
- Sauté onions: Heat oil in a large pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they become translucent, about 5 minutes.
- Add garlic and spices: Stir in the minced garlic, ground cumin, and paprika. Cook for about 1 minute until fragrant to develop the base flavors.
- Cook sweet potatoes: Add the diced sweet potatoes to the pot and sauté for an additional 4 minutes to start softening them and to incorporate the spices.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle simmer. Cover partially and cook until the sweet potatoes are tender, about 20 minutes.
- Incorporate peanut butter: Stir in the peanut butter until fully combined, creating a creamy and rich texture throughout the stew.
- Wilt greens: Add the fresh spinach or kale to the pot and cook for about 2 minutes, stirring occasionally, until the greens are wilted and tender.
- Adjust seasoning and serve: Taste the stew and adjust seasoning as needed. Serve hot over rice or with crusty bread for a complete meal.
Notes
- You can use crunchy or creamy peanut butter based on your preference.
- For a spicier stew, add a pinch of cayenne pepper or chili powder with the cumin and paprika.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- To make it gluten-free, ensure that vegetable broth and other ingredients are certified gluten-free.
- Leftovers can also be frozen for up to 3 months.
