African Peanut Stew
Here we are getting closer and closer to our big giveaway that starts on Monday, November 26. I wanted to share This African Peanut Stew recipe from one of the cookbooks we are giving away. This time it is from “I Love Trader Joe’s Vegetarian Cookbook”.
Well, I am in Canada but every time we go to the States my first stop is Trader Joe’s. I adore this store and have not had a crumb that wasn’t divine including their wine for $1.99, Charles Shaw, or as it is affectionately called Two Buck Chuck. The staff is friendly and the prices are fabulous. Blows me away on how much our groceries are here!!
Anyway, as I happily flipped through the pages of this lovely cookbook I came across an African Peanut Stew. It is vegan and that is something that I find difficult to make and make delicious!!! I told Amber it is vegan and she said if this is vegan then I love vegan!!! It turned out really good. We all loved every bite and it was very easy to make to.
Good luck to you all on our coming giveaway. Stay tuned for more prizes, there are lots!!!
Recipe
African Peanut Stew
A fantastic vegan stew that anyone would love!!
Ingredients
- 2 Tbsp. olive oil
- 1 small white or yellow onion, diced
- 2 cloves garlic, minced
- 3 cups sweet potato or two large, peeled and large diced
- 15 oz. can white kidney beans, drained and rinsed
- 14.5 oz. can diced tomatoes, no salt added
- 1/2 cup light coconut milk
- 1/3 cup creamy peanut butter
- 1/2 cup water
- 1/4 tsp. salt
- 1 tsp. ground cayenne pepper
- 2 cups cooked quinoa in vegetable stock
- 1/2 cup chopped cilantro for garnish
- 1/4 cup unsalted peanuts for garnish
Instructions
- In a large pot heat the olive oil on medium-low and add the onion and cook until softened. Add the garlic and saute for 2 more minutes.
- Add the sweet potatoes, kidney beans, tomatoes with juice, coconut milk, peanut butter, and water and stir until it comes together as a sauce.
- Bring to a simmer by turning up the heat to medium. Add the salt and cayenne. Reduce the heat to low and let simmer covered, stirring every 5 min. until potatoes are tender about 20-25 min.
- I found the stew to be a bit thick after cooking so I added a splash more water and coconut milk and adjusted the seasoning with salt.
- Serve the stew over the cooked quinoa and garnish with cilantro and peanuts.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 661Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 856mgCarbohydrates: 89gFiber: 17gSugar: 17gProtein: 24g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
[email protected] says
Yum! Coconut and peanut butter is just a match made in heaven! Perfect comforting plant strong dish for this time of year! 🙂
Noshing with the Nolands says
I loved this stew, thanks for coming by Stephen!!
Laura says
This sounds lovely. That’s for sharing some of these recipes:)
Noshing with the Nolands says
Thanks for coming by Laura!!
Ellen @ The Baking Bluenoser says
I love finding recipes that are unique! I’ve never seen an african peanut stew recipe before and this looks absolutely delicious. I can’t wait to make it and try it out myself! Thanks for sharing!
Noshing with the Nolands says
It was really good and yes I love trying new recipes, being a food blogger we rarely eat the same thing but I would make this one again for sure!!