Sweet Potato and Peanut Stew Recipe

This meal makes me feel good and healthy. It's very different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with steamed rice or vegetarian

Nutrition: per serving


  • kcal398
  • fat25g
  • saturates4g
  • carbs33g
  • sugars12g
  • fibre6g
  • protein13g
  • salt0.93g
Sweet Potato and Peanut Stew
Use whatever greens you have for this nutty, sweet stew. Serve on its own in bowls, or with rice
Absolutely delicious! Made it twice last month. Very easy and quick to make, great flavors and is still nice the next day too. You can replace the peanuts by cashew nuts which works really well too.

Sweet Potato and Peanut Stew Recipe


Ingredients:

• 3 tbsp. cooking oil.
• 2 medium onions, roughly chopped.
• 1 medium green pepper, cored and roughly chopped.
• 4 large sweet potatoes, peeled and chopped into 1/2-inch cubes.
• 2 medium carrot, peeled and thinly sliced.
• 2 garlic cloves, minced.
• 2 tbsp. ginger root, fresh, minced.
• 1 tsp. ground cumin.
• ¹/₂ tsp. ground coriander.
• ¹/₂ tsp. ground turmeric.
• ¹/₄ tsp. cayenne pepper.
• Salt and pepper to taste.
• 4 cups vegetable broth or water.
• 6 tbsp. peanut butter, natural, creamy-variety.
• 2 cups steamed rice.

Directions:

Coat a large saucepan with cooking oil and set over medium heat. Sauté onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes to an hour.
Add the spinach; cook, stirring occasionally, for 10 minutes. Turn off the heat and serve the stew with the steamed rice.

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