African Peanut Stew
African peanut stew is a perfect comfort food recipe. The flavors are sweet and nutty and the dish creates a rainbow of colors. This version uses sweet potatoes and squash because I love both vegetables so much, I couldn't choose just one!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 garlic cloves minced
- 1 tablespoon light brown sugar or maple syrup
- 2 teaspoons fresh ginger peeled and grated
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne add more if you want it spicy
- 1 teaspoon salt
- 2 cups sweet potatoes peeled and cut into 1/2 inch pieces
- 2 cups butternut squash peeled, seeded and cut into 1/2 inch pieces
- 1 14.5 ounce can crushed tomatoes
- 3 1/2 cups vegetable stock divide 3 cups and 1/2 cup
- 1 cup soy milk
- 2 cups cooked red kidney beans or 15.5 ounce can drained and rinsed
- 2 tablespoons smooth natural peanut butter
- 1/2 cup peanuts chopped dry roasted
Instructions
- Heat the olive oil in dutch oven or large soup pot over medium heat. Add the onion and cook until clear and soft, about 5 minutes. Add garlic and cook for 2 more minutes.
- Stir in brown sugar/maple syrup, ginger, cumin, curry, cinnamon, cayenne and salt and stir for 30 seconds. Add sweet potatoes and squash and stir to coat.
- Add tomatoes, 3 cups stock and soy milk and mix well. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Add the kidney beans and continue cooking for 10 more minutes until sweet potatoes and squash are soft.
- Mix peanut butter with 1/2 cup vegetable broth and stir it into the stew.
- Sprinkle with chopped peanuts and serve.