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By Beth k

WEST AFRICAN PEANUT STEW (VEGAN)

Name: WEST AFRICAN PEANUT STEW (VEGAN)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 tablespoon olive oil or 1/3 cup water (for water saute); 1 large onion, diced; 5 – 6 cloves garlic, minced; 2 – 3 tablespoons ginger, grated; 1 tablespoon ground coriander; 1 – 2 chili peppers (jalapeno, serrano, scotch bonnet or habanero peppers), diced*; 2 – 3 lbs. sweet potatoes, peeled and cut into 1/2 inch cubes; 1 can (15oz.) diced tomatoes, with juices; 4 cups low-sodium vegetable broth or water (or combo); 3/4 cup natural peanut butter (creamy or smooth); 5 oz. fresh spinach, chopped if not using baby spinach**; 2 small lemons, juice of; mineral salt & pepper, to taste; fresh cilantro, chopped; peanuts, crushed or whole; dash of hot sauce (sriracha, franks hot sauce or red pepper flakes), optional; grain of choice (rice, quinoa or couscous), optional

5 steps

Prep:10minCook:20min

Thick, hearty and delicious this vegan West African Peanut Stew is made in one pot and ready in about 30 minutes making it a perfect weeknight meal!

Updated at: Thu, 17 Aug 2023 12:57:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories574.2 kcal (29%)

Total Fat32 g (46%)

Carbs62.4 g (24%)

Sugars15.9 g (18%)

Protein19.4 g (39%)

Sodium583.8 mg (29%)

Fiber12.8 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

or 1/3 cup water, for water saute

1onion

large, diced

5 clovesgarlic

minced

2 tablespoonsginger

grated

1 tablespoonground coriander

1chili peppers

jalapeno, serrano, scotch bonnet or habanero peppers, diced

2 lbssweet potatoes

peeled and cut into 1/2 inch cubes

1 x 15 ozcan diced tomatoes

with juices

4 cupslow-sodium vegetable broth

or water, or combo

¾ cupnatural peanut butter

creamy or smooth

5 ozfresh spinach

chopped if not using baby spinach

sriracha, franks hot sauce or red pepper flakes, optional

grain

of choice, rice, quinoa or couscous, optional

Instructions

Step 1

Saute: In a large pot, heat oil or water over medium heat, add the onion, garlic, ginger, and chili peppers and saute for 5 minutes stirring frequently.

Step 2

Boil and simmer: Add the sweet potatoes, tomatoes, spices and liquids, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are fork tender.

Step 3

Add final ingredients: Turn off heat and stir in the peanut butter, and finish with the spinach and lemon juice. Soup will thicken upon cooling. Season with salt & pepper to taste.

Step 4

Serves 4 – 6 Serve in individual bowls with optional grain of choice (this cilantro lime rice would be great) and garnish with cilantro and peanuts. Soup pairs wonderfully with naan bread for soaking and dipping!

Step 5

Store: Leftovers will keep for 5 days in a covered container in the refrigerator. To store longer, keep in the freezer for up to 2 months in freezer friendly containers or baggies.

View on simple-veganista.com

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