Peanut Stew
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
5
Cook Time
40minutes
Servings
5
Cook Time
40minutes
Ingredients
  • 1tbsp olive oil
  • 4cloves garlic, minced
  • 1tbsp fresh ginger, grated
  • 1 sweet potato, cut into 1/2 inch cubes
  • 1 medium onion, diced
  • 1tsp cumin
  • 1/4tsp crushed red pepper
  • 1can diced tomatoes with juices
  • 1/2cup peanut butter
  • 4cups vegetable broth
  • 1/2bunch collard greens, chopped(about 3 cups)
Instructions
  1. Peel and grate ginger using a small-holed cheese grater. Mince the garlic and dice the onion.
  2. Heat a large pot over medium heat. Add olive oil to pot. Add onion, garlic and ginger and sauté for 2-3 minutes until onion becomes soft.
  3. Add the cubed sweet potato, cumin and red pepper to the pot and continue to sauté for about 5 minutes.
  4. Place a lid on the pot and turn up the heat to high. Allow the stew to come to a boil. Once it reaches a boil, turn down the heat to medium-low and simmer for 15-20 minutes or until the potatoes are very soft. While the soup simmers, prepare the collard greens:
  5. Use a sharp knife to remove each stem, stack the leaves and cut them into 1/2 inch wide strips. Place the chopped greens into a colander and rinse well.
  6. Once the stew has simmered for 15-20 minutes and potatoes are soft, stir in the peanut butter until it has mostly dissolved.
  7. Add the chopped collard greens. Let the stew simmer for about 5 minutes, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
  8. Taste the stew and add salt or pepper to taste. Serve the stew with cooked rice, and if desired, fresh chopped cilantro and a few chopped peanuts.
Peanut Stew
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
5
Cook Time
40 minutes
Servings
5
Cook Time
40 minutes
Ingredients
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 sweet potato, cut into 1/2 inch cubes
  • 1 medium onion, diced
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper
  • 1 can diced tomatoes with juices
  • 1/2 cup peanut butter
  • 4 cups vegetable broth
  • 1/2 bunch collard greens, chopped (about 3 cups)
Servings:
Units:
Instructions
  1. Peel and grate ginger using a small-holed cheese grater. Mince the garlic and dice the onion.
  2. Heat a large pot over medium heat. Add olive oil to pot. Add onion, garlic and ginger and sauté for 2-3 minutes until onion becomes soft.
  3. Add the cubed sweet potato, cumin and red pepper to the pot and continue to sauté for about 5 minutes.
  4. Place a lid on the pot and turn up the heat to high. Allow the stew to come to a boil. Once it reaches a boil, turn down the heat to medium-low and simmer for 15-20 minutes or until the potatoes are very soft. While the soup simmers, prepare the collard greens:
  5. Use a sharp knife to remove each stem, stack the leaves and cut them into 1/2 inch wide strips. Place the chopped greens into a colander and rinse well.
  6. Once the stew has simmered for 15-20 minutes and potatoes are soft, stir in the peanut butter until it has mostly dissolved.
  7. Add the chopped collard greens. Let the stew simmer for about 5 minutes, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
  8. Taste the stew and add salt or pepper to taste. Serve the stew with cooked rice, and if desired, fresh chopped cilantro and a few chopped peanuts.
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