West African Peanut Stew Recipe
Simple healthy ingredients make up this vegetarian stew with bold flavors that will take you by surprise.
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Servings: 8 servings
Calories: 335kcal
Ingredients
- 4 sweet potatoes medium, peeled and cubed
- 2 Tbsp vegetable oil
- 1 onion sweet, diced fine
- 4 cloves garlic minced
- 1 jalapeño seeded and chopped fine
- 1 Tbsp ginger fresh, minced or microplaned
- 4 cups vegetable stock
- ½ cup peanut butter smooth
- 1 Tbsp coriander powder
- 2 Tbsp tomato paste
- 1 cup corn whole kernels, rinsed canned or frozen
- 3 cups spinach fresh baby spinach, roughly chopped
- 15.5 oz black beans 1 can, drained and rinsed
- salt to taste
Instructions
- Wash the sweet potatoes, peel and dice into 1 inch cubes. Set aside.
- Dice the onion, mice the garlic and ginger. Seed and dice the jalapeño then set aside.
- Add the vegetable oil to a large Dutch oven on medium heat. Sauté the onion until it is translucent.
- Add the ginger, garlic, jalapeño, tomato paste and coriander. Stir to combine and cook for 12 minutes stirring frequently.
- Add the sweet potatoes and vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender. Reduce the heat to keep from boiling if necessary.
- Once the potatoes are just soft turn off the heat then add the peanut butter, corn, spinach and black beans. Add salt to taste.
- Serve with a sprinkle of cilantro on top. You can enjoy it plain for with steamed rice.
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Nutrition
Calories: 335kcal | Carbohydrates: 48g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Sodium: 649mg | Potassium: 871mg | Fiber: 10g | Sugar: 9g | Vitamin A: 17485IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 3mg