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African Peanut Stew Recipe

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This recipe for African Peanut Stew is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 medium red onion, finely chopped (1 1/2 cups)
1 medium green bell pepper, finely chopped
1/2 c. chopped carrots
1/2 c. chopped celery
3 garlic cloves, minced
2 T. minced peeled fresh ginger
1 T. curry powder
1 can diced tomatoes (14.5 oz.) drained (may substitute Rotel tomatoes)
1 bay leaf
4 c. fat free chicken broth
1 12 oz. sweet potato peeled and cut into 1/2" pieces
1 1/2 c. of shelled edamame (green soybeans) may substitute lima beans
1/4 c. natural peanut butter or almond butter
1/4 c. fresh chopped cilantro
1 5 oz. bag of baby spinach leaves torn to bite size
1/2 t. salt
coarse ground pepper
Directions:
Directions:
Heat olive oil in 4 quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery, saute until soft and translucent, about 5 minutes.
Add garlic, ginger and curry powder and saute until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf, cook uncovered until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Calories: 190 per 1 cup serving
Often served over rice.

 

 

 

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