Vegetarian African Peanut Stew
Recipe GLPR82cc3913c8ed68
A hearty and warming vegetarian stew inspired by West African cuisine, combining sweet potatoes, tender vegetables, and rich peanut butter in an aromatic broth infused with ginger and curry. Finished with fresh spinach, cilantro, and a sprinkle of roasted peanuts for added texture and flavor.
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Ingredients
2 tablespoons olive oil
1 medium red onion, finely chopped
1 poblano pepper, seeded, ribs removed, and finely chopped
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 can (15 ounces) diced tomatoes
½ teaspoon salt
4 cups vegetable stock
2 pounds sweet potatoes, peeled and cut into ½-inch pieces
3 tablespoons crunchy peanut butter
½ cup shelled edamame
2 cups tightly packed baby spinach
¼ cup chopped fresh cilantro leaves
Roasted peanuts for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped red onion, poblano pepper, and carrot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and fresh ginger to the pot. Stir in the curry powder and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juice) and the vegetable stock. Bring the mixture to a gentle boil.
Add the sweet potato pieces and salt. Reduce heat to a simmer and cook uncovered for 20-25 minutes, until the sweet potatoes are nearly tender.
Stir in the peanut butter until fully dissolved and blended into the stew. Add the edamame and continue simmering for 5 minutes.
Add the baby spinach and stir gently until wilted, about 2 minutes. Taste and adjust seasoning as needed.
Ladle the stew into serving bowls and garnish generously with fresh cilantro and roasted peanuts before serving.
