African Peanut Stew is a hearty dish, packed with protein that is super nutritious and so delicious. Using natural peanut butter, tomatoes, yams and collards, this combination sounds a bit strange. But the result of this medley is comforting and spectacular. The yams are chunky but taste creamy while the collards add a subtle bitterness and the tomatoes and jalapenos add just the right freshness to the stew. The peanut butter and curry powder blend together for a warm, earthy base. Also, the jalapenos are seeded and diced so the heat is mild but may be increased if you prefer.
African Peanut Stew is meant to be served with brown rice. If you prefer, you can also add the meat of one diced chicken breast, in place of one of the yams. Chock full of nutrients, this stew is true comfort food anytime of year.
- 2 cups brown basmati rice
- 1 Tablespoon olive oil or safflower oil
- 2 yellow onions, rough diced
- 6 cloves garlic, minced
- 3 jalapeno peppers, seeded and finely chopped, add seeds to increase heat
- 2 Tablespoon curry powder
- 1 Tablespoon minced fresh ginger
- 4 cups vegetable broth
- 2 cups boxed, jarred or canned chopped tomatoes, with juices
- ⅓ cup smooth or chunky all-natural unsalted peanut butter
- 2 sweet potatoes, cut into 1-inch dice
- 4 cups shredded green or red Swiss chard, could substitute kale
- Sea salt, to taste
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup unsalted, raw peanuts, for garnish
- Cook rice according to package directions; cover and set aside.
- Meanwhile, in a 5- to 6-qt saucepan or stockpot, heat oil on medium heat. Add onions and sauté, stirring occasionally, until tender, 5 to 7 minutes. Add garlic, jalapeños, curry powder and ginger and sauté for 1 more minute.
- Stir in the broth, tomatoes and peanut butter. Add potatoes and chard and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes. Season with salt.
- Divide rice among serving bowls. Top with stew and cilantro.
Recipe adapted from Clean Eating Magazine.