African Peanut Stew
- 2 cups brown basmati rice
- 1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
- 2 yellow onions, cut into 1/2-inch dice
- 6 cloves garlic, minced
- 3 jalapeño chile peppers, seeded and finely chopped
- 2 tbsp curry powder
- 1 tbsp minced fresh ginger
- 4 cups low-sodium vegetable broth
- 2 cups boxed or jarred chopped tomatoes, with juices
- 1/3 cup smooth or chunky all-natural unsalted peanut butter
- 1 3/4 lb sweet potatoes, cut into 1-inch dice
- 4 cups shredded green or red Swiss chard
- Sea salt, to taste
- 1/3 cup coarsely chopped fresh cilantro
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Boxed or jarred chopped tomatoes, with juices (2 cups)
- Cilantro, fresh (1/3 cup)
- Garlic (6 cloves)
- Ginger, fresh (1 tbsp)
- Jalapeno chile peppers (3)
- Sweet potatoes (1 3/4 lb)
- Swiss chard, green or red (4 cups)
- Yellow onions (2)
- Canned Goods
Vegetable broth, low-sodium (4 cups)
- Condiments
- Peanut butter, smooth or chunky all-natural unsalted (1/3 cup)
- Cooking & Baking
- Curry powder (2 tbsp)
- High-heat cooking oil (1 tbsp)
- Sea salt (1)
- Pasta & Grains
- Basmati rice, brown (2 cups)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published February 7, 2013 (1 week ago).
67 people saved this recipe.
