Prep 15 mins
Cook 45 mins
Vegetables and ground nuts have long been a staple in African cuisine. With the introduction of the peanut by way of South America in the 1560's, new variations of existing dishes became available. Other vegetable options could include okra, eggplant, squash, and different greens and can be served over rice, millet, couscous and even potatoes.
- 2 cups brown basmati rice
- 1 tablespoon safflower oil or 1 tablespoon peanut oil
- 2 yellow onions, cut into 1/2 inch dice
- 6 garlic cloves, minced
- 3 jalapeno peppers, seeded finely chopped
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, minced
- 4 cups low salt vegetable broth
- 2 cups tomatoes, chopped with juices
- 1⁄2 cup unsalted peanut butter (all-natural)
- sea salt, to taste
- 1⁄3 cup fresh cilantro leaves, chopped
- 1 3⁄4 lbs sweet potatoes, cut into 1 inch dice
- 4 cups swiss chard, shredded
- 1 3⁄4 lbs new potatoes, cut into 1 inch dice
- 5 carrots, sliced julienne
- 2 cups frozen peas, thawed
- 2 bell peppers, seeded sliced thinly
- 2 cups frozen corn kernels, thawed
- 1 medium zucchini, cut into 1 inch dice
- 1 butternut squash, peeled seeded cut into 1 inch dice
- 1 medium head cauliflower, cut into 1 inch dice
- 1 large head broccoli, cut florets slice stem into 1 inch dice
- Cook rice according to package directions and set aside.
- While the rice is cooking, in a 6 qt stockpot, heat oil on medium. Add onions and saute, stirring occasionally, until tender, 5-7 minutes. Add garlic, jalapeno peppers, curry powder and ginger and saute for 1 minute.
- Stir in broth, tomatoes and peanut butter. Add seasonal vegetables and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until the seasonal vegetables are tender, 12-15 minutes. Season with salt.
- Divide rice among serving bowls and top with stew and cilantro.