African Peanut Sauce with Vegetables

Name: African Peanut Sauce with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: African
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 medium potato, peeled and cubed; 1/2 white onion, minced; 1 medium tomato, chopped; 1 medium eggplant, peeled and cubed; 1/2 green bell pepper, cubed; 1/2 red bell pepper, cubed; 1/2 yellow bell pepper, cubed; 1/2 orange bell pepper, cubed; 1 carrot, peeled and cubed; 1 teaspoon paprika; 1 teaspoon curry powder; 1 vegetable stock cube; 1 cup water; 2 tablespoons natural peanut butter; Salt and pepper to taste; Fresh parsley for garnish (optional)

Recipe GLPR3259fddfc1f333

African

Main Course

45 min

133 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant and hearty vegetable-based dish featuring a rich peanut sauce infused with warm spices. Tender cubed potatoes, eggplant, and colorful bell peppers are simmered together with aromatic garlic, onion, and tomato until soft and flavorful. The peanut sauce base brings depth and creaminess, while paprika and curry powder add warmth. This nourishing main course is naturally plant-based and becomes even more delicious the next day as flavors deepen and meld together.

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Ingredients

1 tablespoon vegetable oil

2 cloves garlic, minced

1 medium potato, peeled and cubed

1/2 white onion, minced

1 medium tomato, chopped

1 medium eggplant, peeled and cubed

1/2 green bell pepper, cubed

1/2 red bell pepper, cubed

1/2 yellow bell pepper, cubed

1/2 orange bell pepper, cubed

1 carrot, peeled and cubed

1 teaspoon paprika

1 teaspoon curry powder

1 vegetable stock cube

1 cup water

2 tablespoons natural peanut butter

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions

Heat the oil in a large pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cubed potato to the pan and cook for 3-4 minutes, stirring occasionally, to lightly brown the potatoes.
Add the minced onion and sauté for 2 minutes until softened and translucent, then add the chopped tomato and cook for another 2 minutes.
Stir in the paprika, curry powder, and crumbled stock cube, mixing well to coat the vegetables with the spices.
Add the cubed eggplant, all the bell peppers, and the carrot to the pan. Stir everything together and cook for 2-3 minutes.
Pour in the water and bring the mixture to a simmer. Cook uncovered for about 10 minutes until the vegetables are nearly tender.
Stir in the peanut butter until fully incorporated and the sauce is smooth and creamy. Continue cooking for 5 minutes or until the vegetables are completely tender and the sauce has thickened to your desired consistency.
Taste the dish and adjust seasonings with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This dish is even better the next day as the flavors continue to develop.

Comments

Grocery List Plus Editorial Staff4

This hits the Charlotte pantry well: peanut butter and potatoes are staples, and Harris Teeter carries curry powder and stock cubes without fuss. The real cost driver is four bell peppers, which run $1 to $1.50 each depending on season—expect $5 to $6 for produce alone, landing around $2 per serving. The stated 45 minutes is honest if you're organized, though four peppers and an eggplant demand some knife work upfront. Weeknight-friendly and reheats cleanly, but the vegetable-heavy load means this skews more toward a side-dish anchor than a protein-driven main, which may leave some households reaching for seconds or a second plate.