Posted by: alaskaVeg*n | April 30, 2008

African Peanut Stew

I made an African Peanut Stew from Relish. It sounded a little strange, but was REALLY amazing. I served it over rice with peanuts on top. The only noise at the dinner table last night was all the slurping and grunting as the whole family chowed down. The curry, ginger and peanut butter turned out to be a fantastic combo, and it cooked up really fast. The smaller you cut the sweet potato chunks, the faster it will cook. Here is my slightly adapted version of the recipe:


1 T olive oil
1 med onion, diced
½ green bell pepper, diced
½ cup chopped carrot
1 celery rib, diced
3 garlic cloves, minced
2 T minced, peeled fresh ginger
1 tablespoon curry powder
1 can diced roasted garlic tomatoes, drained
1 bay leaf
3-4 cups chickenless broth (I used Bryanna’s delicious recipe)
1 sweet potato, peeled and cut into ½-inch pieces
1 cup shelled edamame
¼ cup creamy peanut butter or almond butter
¼ cup chopped fresh cilantro
1 cup frozen spinach
½ teaspoon salt
Coarsely ground black pepper


1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach. Season with salt and pepper. Serve over rice.


  1. Yum this look sooo good! Thanks for posting the recipe I am going to give it a try!

  2. It was fantastic!

  3. I found this recipe from Kind Green Planet’s link. My husband made it last night and it was SO good! A new favorite and like you said–a surprising flavor comes from the comination of ingredients.
    Thank you for the great recipe!

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