African Peanut Stew
African Peanut Stew is hearty and earthy. A perfect comfort food with complex flavors and texture.
- 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 chopped tomatoes, 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 the 2 cups of rice according to package directions; cover and set aside.
Meanwhile, in a 5- to 6-qt saucepan or stockpot, heat the 1 tablespoon of oil on medium heat. Add the 2 onions and sauté, stirring occasionally, until tender, 5 to 7 minutes. Add the 6 cloves of garlic, 3 jalapeños, 2 tablespoons of curry powder and 1 Tablespoon of ginger and sauté for 1 more minute.
Stir in the 4 cups of broth, 2 cups of chopped tomatoes and the ⅓ cup of peanut butter. Add 2 potatoes and 4 cups of 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, ¼ cup of cilantro and ¼ cup of peanuts.
Serving: 1g | Calories: 365kcal | Carbohydrates: 61g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 632mg | Potassium: 605mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9543IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 2mg