African Squash and Peanut Stew with Coconut Milk and Quinoa
Recipe GLPRbcfeacb184da05
A vibrant, warming stew inspired by African cuisine that combines roasted butternut squash, creamy peanut butter, and coconut milk with aromatic spices like turmeric, cinnamon, and fresh ginger. Garbanzo beans and spinach add protein and nutrition, while fresh cilantro and jalapeño bring brightness and gentle heat. Served over fluffy quinoa with chopped peanuts for texture.
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Ingredients
1 can garbanzo beans, drained and rinsed
1 can (14 oz) coconut milk
1 can (14 oz) fire-roasted diced tomatoes
1 large red bell pepper, diced
1 small yellow onion, finely diced
1 jalapeño, seeded and diced
2 cups butternut squash, peeled and diced into small cubes
1/2 cup smooth peanut butter
1 teaspoon turmeric
1 bunch fresh spinach, washed and shredded
2 to 3 cloves garlic, minced
2 to 3 teaspoons fresh ginger, minced
1/2 teaspoon crushed coriander
1/2 teaspoon cinnamon
1 handful fresh cilantro, chopped
1 cup quinoa, dry, cooked according to package directions
1/4 cup roasted peanuts, roughly chopped
Directions
Prepare quinoa according to package directions and set aside.
Heat a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
Add the minced garlic and ginger to the pot and sauté for 1 minute until fragrant.
Stir in the turmeric, crushed coriander, and cinnamon, cooking for about 30 seconds to bloom the spices.
Add the diced butternut squash and red bell pepper to the pot, stirring well to coat with the spices. Cook for 5 minutes.
Pour in the can of coconut milk and the can of fire-roasted diced tomatoes with their juices. Stir to combine.
Add the drained and rinsed garbanzo beans and the diced jalapeño to the pot. Bring the mixture to a simmer.
Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, until the squash is tender when pierced with a fork.
In a small bowl, whisk the peanut butter with 1/4 cup of the stew liquid until smooth and creamy.
Stir the peanut butter mixture back into the pot, incorporating it thoroughly to create an even, creamy texture.
Add the fresh spinach to the pot and stir until wilted, about 2 to 3 minutes.
Taste and adjust seasonings as needed. Remove from heat and stir in the chopped fresh cilantro.
Divide the cooked quinoa among six bowls. Ladle the stew over the quinoa and top each serving with a sprinkle of roughly chopped roasted peanuts. Serve hot.
