Vegetarian African Peanut Stew
- Olive oil
- 1 medium red onion
- 1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can’t find poblano)
- 1 large carrot, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons curry powder
- One 15-ounce can diced tomatoes
- ½ teaspoon salt
- 4 cups veggie stock
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 tablespoons crunchy peanut butter
- ½ cup shelled edamame
- 2 cups tightly packed baby spinach
- 1/4 cup cilantro leaves, chopped
- Roasted peanuts (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby spinach, tightly packed (2 cups)
- Carrot, large (1)
- Cilantro, leaves (1/4 cup)
- Edamame (1/2 cup)
- Ginger, fresh (1 tablespoon)
- Peanuts, Roasted (1)
- Poblano pepper (1)
- Red onion, medium (1)
- Sweet potatoes (2 pounds)
- Tomatoes (1 15-ounce can)
- Canned Goods
Veggie stock (4 cups)
- Condiments
- Peanut butter, crunchy (3 tablespoons)
- Cooking & Baking
- Curry powder (2 teaspoons)
- Garlic cloves (2)
- Olive oil (1)
- Salt (1/2 teaspoon)
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Published December 26, 2011 (1 year ago).
53 people saved this recipe.
