African Peanut Stew (vegan)

As you may have noticed, quite a few of my recipes are spicy. And this recipe is no exception. You can control the amount of heat you use though.

You can choose what sides you want to serve with it, but I like to use rice and home made Naan bread (recipe here) Naan bread is easier than you think to make and soooo good. Make this earlier in the day.

Let’s start by prepping all the ingredients. Wash, pat dry and prepare (chop,dice or grate) all the produce. Measure out all Dry ingredients and set aside. Measure out all the remaining ingredients and set aside. (If you can, use fresh organic produce. Not only is it better for you, but tastes better than it’s conventionally grown counterpart.)

1 1/2 lb sweet potato (about 1 large ) Chopped.
2 cups loosely packed kale or collard greens (torn or roughly chopped)
1 medium onion (thinly sliced)
2-3 cloves garlic (minced)
1″ Ginger (peeled and grated)
1-14 oz can diced tomatoes
1-14 oz can light red kidney beans
1/2 cup peanut butter (Either)
2 Tbls tomato paste
4 cups vegetable broth

2 Tbls oil of choice
1/2 tsp salt
2 tsp cumin
1 tsp coriander
1/4 tsp cinnamon
1/4-1/2 tsp cayenne (Optional)
1/4-1/2 tsp red pepper flakes (Optional)

Roasted Peanuts for garnish
Cilantro (chopped) for garnish
Lime for serving

This meal doesn’t take long, so start your rice. Next, saute’ the sliced onion in oil until translucent, about 5 minutes. To the onion add the minced garlic and grated ginger and saute’ an additional 60 seconds. Add the chopped sweet potato, chopped kale and spices. Stir to coat completely. Saute’ for another 3-4 minutes, then add the diced tomatoes, beans, vegetable broth, peanut butter and tomato paste. Stir till combined. Bring to a boil and cook for 15 minutes.

African stew after adding all ingredients.

Plate the stew along side rice, or place a packed cup of rice on top of stew. Garnish with chopped roasted peanuts and cilantro. Serve with a wedge of lime and warm Naan bread.