If you’re the kind of person who loves to eat spoonfuls of peanut butter out of the jar, then you’ll enjoy this recipe.
This peanut stew is a vegetarian take on a classic, hearty, West African dish. Not only does it smell amazing while cooking and taste great, it’s also inexpensive to make. And, if you make your own stock and cook your own beans, then it’s even cheaper still. Wouldn’t it be crazy if you didn’t make this after knowing all of that?
- 2 Tbsp Coconut Oil or Olive Oil
- 2 Medium Onions sliced
- 1 Tbsp Ginger Root minced
- 1 Tbsp Garlic minced
- ¼ tsp Cayenne
- 1 tsp Coriander
- 1 ½ tsp Sea Salt
- 2 cups Sweet Potato peeled and cut into cubes
- 1 Red Pepper diced
- 2 cups Vegetable Stock
- ⅓ cup Peanut Butter 100% peanuts, no additives
- 1 cup Crushed Tomatoes no salt added
- 1 cup cooked Pinto Beans or other preferred beans
- ¾ cup Coconut Milk about ½ can
- A Squeeze of Lime
- Cilantro and Crushed Peanuts for garnish
Heat the oil in a medium sized pot on medium high heat. Add the sliced onions and cook for 5-7 minutes. Stir in the garlic and ginger and cook for 2-3 more minutes.
Add the cayenne, coriander and salt. (If you end up using a salty stock, start with half the amount of salt and add more later if necessary.) Cook and stir the spices for 2 minutes.
Add the sweet potato, red pepper, stock, peanut butter, tomatoes, beans and coconut milk. Bring to a boil, then reduce heat to low and let simmer for 20-30 minutes, stirring occasionally. Cook until sweet potatoes are soft, then stir in the lime juice.
Serve over rice or eat on its own. Add cilantro and peanuts.