African Peanut Butter Stew

AuthorKeith Hubner
RatingDifficultyBeginner

Brilliant winter stew

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 2 tbsp Olive oil
 1 onion, very finely minced
 3 Cloves garlic, finely minced
 1 tbsp Fresh minced ginger
 0.50 tsp Crushed red chilli pepper
 400 g crushed or diced tomatoes
 0.50 cup Peanut butter (or almond or sunflower butter)
 1 tsp Dried coriander (optional)
 2 cups Vegetable broth (or water)
 1 Sweet potato peeled and diced
 1 Can kidney or black beans, drained and rinsed
 1.50 cups Frozen peas (or frozen/canned corn)
 2 cups Hearty leafy greens (spinach, arugula, kale, collard)
 Salt and pepper

1

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

2

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

3

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

4

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

5

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

6

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

7

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

CategoryCuisine

Ingredients

 2 tbsp Olive oil
 1 onion, very finely minced
 3 Cloves garlic, finely minced
 1 tbsp Fresh minced ginger
 0.50 tsp Crushed red chilli pepper
 400 g crushed or diced tomatoes
 0.50 cup Peanut butter (or almond or sunflower butter)
 1 tsp Dried coriander (optional)
 2 cups Vegetable broth (or water)
 1 Sweet potato peeled and diced
 1 Can kidney or black beans, drained and rinsed
 1.50 cups Frozen peas (or frozen/canned corn)
 2 cups Hearty leafy greens (spinach, arugula, kale, collard)
 Salt and pepper

Directions

1

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

2

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

3

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

4

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

5

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

6

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

7

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

African Peanut Butter Stew

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