Brandt Evans: Vegetarian African Peanut Stew 11/27/12

3:22 PM, Nov 27, 2012   |    comments
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Vegetarian African Peanut Stew

Makes 4-6 servings




  • 1 teaspoon Olive oil
  • 1 medium red onion
  • 1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can't find poblano)
  • 1 large carrot, peeled and finely chopped
  • 2 BLACK garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder
  • One 15-ounce can diced tomatoes
  • ½ teaspoon salt
  • 4 cups veggie stock
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
  • 3 tablespoons crunchy peanut butter
  • ½ cup shelled edamame
  • 2 cups tightly packed baby spinach
  • 1/4 cup cilantro leaves, chopped
  • Roasted peanuts (optional)




  • Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.


  • Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.


  • Stir in the sweet potatoes and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add edamame and spinach and cook until the spinach is wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts (if using).



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