Description
This hearty African Peanut Stew is a rich, creamy, and comforting dish made with sweet potatoes, peanut butter, coconut milk, and nutritious greens. Perfectly spiced with cumin and paprika, this stew offers a delicious balance of sweet and savory flavors in a warming, easy-to-make pot meal ideal for cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 cup creamy or chunky peanut butter
- 2 medium sweet potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups fresh spinach or kale
- 2 tablespoons oil (assumed for sautéing)
Instructions
- Prepare the base: Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop the stew’s foundational flavor.
- Add spices and garlic: Stir in the minced garlic, ground cumin, and paprika, cooking briefly until fragrant. This step infuses the stew with warm, aromatic spices.
- Cook the sweet potatoes: Add the diced sweet potatoes to the pot and sauté for about 4 minutes to begin softening them while coating them in the spices.
- Simmer with liquids: Pour in the vegetable broth and full-fat coconut milk, bringing the mixture to a gentle simmer. This will cook the sweet potatoes through and meld the flavors together.
- Incorporate peanut butter: Stir in the peanut butter thoroughly until the stew becomes creamy and well combined, giving it a rich, nutty depth.
- Add greens: Mix in the fresh spinach or kale and cook for about 2 minutes until wilted, adding vibrant color and nutrients.
- Season and serve: Taste the stew and adjust seasoning as needed. Serve hot alongside rice or crusty bread for a filling meal.
Notes
- You can use creamy or chunky peanut butter depending on your texture preference.
- Low-sodium vegetable broth helps control saltiness; adjust salt at the end to taste.
- Spinach or kale can be substituted or combined based on availability.
- For a thicker stew, cook uncovered for longer to reduce liquid.
- This stew pairs wonderfully with fluffy rice, quinoa, or warm crusty bread.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently before serving.
