Ingredientes para African Peanut Stew
- Canola Oil
- 1 large onion
- 4 cloves garlic
- 1 inch fresh ginger
- 1 jalapeño pepper
- 2 tablespoons curry powder
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup creamy peanut butter
- 2 tablespoons tamari
- 1/2 teaspoon black pepper
- 2 large sweet potatoes
- 2 large carrots
- 1 (15 ounce) can chickpeas
- 1 cup fresh okra
- 1 cup fresh green beans
- 5 ounces fresh kale
- juice of 1 lime
- fresh cilantro, for garnish
- lime wedges, for garnish
- chopped peanuts, for garnish
- 2 tablespoons olive oil
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Cómo preparar African Peanut Stew
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed stockpot over medium heat.
- Add 1 large onion (chopped), 4 cloves garlic (minced), 1 jalapeño pepper (minced), and 1 inch ginger (grated). Cook, stirring frequently, until the onion is softened and lightly browned (about 6 minutes).
- Stir in 2 tablespoons curry powder and cook for 2 minutes, until fragrant.
- Add 28 ounces canned crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pot.
- Whisk in 4 cups vegetable broth, 1 cup creamy peanut butter, 1/2 teaspoon black pepper, and 2 tablespoons tamari (or soy sauce). Bring to a boil.
- Reduce heat to medium-high and simmer for 15 minutes, stirring occasionally.
- Add 2 large sweet potatoes (cubed), 2 large carrots (chopped), and 1 (15-ounce) can chickpeas (drained and rinsed). Partially cover and simmer until the vegetables are tender (about 20 minutes).
- Add 1 cup okra (sliced), 1 cup green beans (trimmed and halved), partially cover, and cook until tender (about 10 minutes).
- Stir in 5 ounces fresh kale (chopped) and the juice of 1 lime. Cook for another 10 minutes.
- Taste and adjust seasoning as needed.
- Serve hot in bowls, garnished with fresh cilantro, lime wedges, and chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
27g
Fat
10g
Carbs
13g
