Peanut Stew

A hearty stew combining creamy peanut butter, hearty vegetables, and spices. Perfect for a chilly evening, it brings the warmth of garlic, ginger, and cumin to your table for a satisfying meal.

• Prep: 25 min
• Cook: 25 min
• Total: 50 min
• Servings: 6
• Cuisine: African
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• stir-fry
• savory
• comfort food
• healthy
• boil

Ingredients

• 1 yellow onion (diced)
• 1 tablespoon olive oil
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 cup peanut butter
• 0.5 cup tomato paste
• 15 ounce diced tomatoes
• 4 cup vegetable broth (low sodium)
• 2 pound yellow or red potatoes (whole, peeled, halved, and cut into quarters)
• 2 cup kale (roughly chopped)
• 0.25 cup peanuts (chopped)
• 1 lime (whole, zest and juice)

Instructions

1. Heat oil over medium heat in a pot and add onions.
2. Cook for a few minutes.
3. Add ginger and garlic.
4. Cook for 1-2 minutes.
5. Add cumin and salt.
6. Add peanut butter, tomato paste, diced tomatoes, and vegetable broth.
7. Bring to a boil and add potatoes.
8. Simmer for 15-20 minutes or until potatoes are fork-tender and cooked through.
9. Add kale, and continue to cook for 1-2 minutes, Serve garnished with lime zest, lime juice, and crushed peanuts; drizzle with Sriracha for a spicy kick (optional)

Notes

Yellow and red potatoes will stay fork tender in this stew. Russet potatoes may fall apart and get mushy.

Nutrition (per serving)

• Calories: 353
• Protein: 11.5 g
• Carbohydrates: 41.8 g
• Fat: 17.2 g
• Fiber: 7.2 g
• Sodium: 497 mg
• Saturated Fat: 3.2 g
• Sugar: 11 g