African Peanut Stew Recipe

Ingredients for African Peanut Stew

• Canola Oil
• 1 large onion, chopped
• Garlic Cloves
• Fresh Ginger
• 1 jalapeño pepper, minced
• 2 tablespoons curry powder
• Diced Tomatoes With Juice
• Low Sodium Vegetable Broth
• Natural Style Peanut Butter
• Tamari Soy Sauce
• 1/2 teaspoon black pepper
• Sweet Potato
• 2 large carrots, chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• Fresh Okra
• Frozen Green Beans
• 5 ounces fresh kale, chopped
• Lime, Juice Of
• Fresh Cilantro
• Lime Wedge
• Salted Peanuts

How to Make African Peanut Stew

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed stockpot over medium heat.
2. 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).
3. Stir in 2 tablespoons curry powder and cook for 2 minutes, until fragrant.
4. Add 28 ounces canned crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pot.
5. 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.
6. Reduce heat to medium-high and simmer for 15 minutes, stirring occasionally.
7. 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).
8. Add 1 cup okra (sliced), 1 cup green beans (trimmed and halved), partially cover, and cook until tender (about 10 minutes).
9. Stir in 5 ounces fresh kale (chopped) and the juice of 1 lime. Cook for another 10 minutes.
10. Taste and adjust seasoning as needed.
11. Serve hot in bowls, garnished with fresh cilantro, lime wedges, and chopped peanuts.