African Peanut Stew
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 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
-
Winter Vegetables
- 1 3⁄4 lbs sweet potatoes, cut into 1 inch dice
- 4 cups swiss chard, shredded
-
Spring Vegetables
- 1 3⁄4 lbs new potatoes, cut into 1 inch dice
- 5 carrots, sliced julienne
- 2 cups frozen peas, thawed
-
Summer Vegetables
- 2 bell peppers, seeded sliced thinly
- 2 cups frozen corn kernels, thawed
- 1 medium zucchini, cut into 1 inch dice
-
Fall Vegetables
- 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
directions
- 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.
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