African Peanut Stew

I love a big bowl of steaming hot soup. It is the best comfort food and the leftovers are always better the next day. Enter a African Peanut Stew from Clean Eating and you have a big bowl of spicy, vegan comfort food.     The original recipe called for 3 jalapenos. That was WAY too much. It was so darn spicy that my mouth was on fire. 2 jalapenos would have been more than enough. Especially because it gets hotter the 2nd day. Scott ate all of these leftovers and even he said 3 was too many. Lesson learned. 2 jalapenos next  time. And there will be a next time. This was so delicious and Scott didn’t even know it was missing the meat and it was vegan. Extra points in my book.     This may be one of the most interesting and complex stews I have ever eaten. Packed with vegetables and the rice adds a nice body to it. Considering I rarely make the same thing twice the fact that I WILL make this again says a lot.                  

African Peanut Stew

by A Fit and Spicy Life

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Keywords: soup/stew vegan

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Ingredients (Serves 6-8)

• 2 cups cooked brown rice
• 2 tbsp canola or vegetable oil
• 2 small onions, finely diced
• 6 cloves garlic, finely diced
• 2 jalapenos, seeded and diced (use 1 if you don’t want this too spicy)
• 2 tbsp curry powder (hot or sweet)
• 1 tsp ground ginger
• 4 cups vegetable broth
• 2 cans diced tomatoes with their juices
• 1/3 cup peanut butter
• 4-5 sweet potatoes, cut into bite sized pieces
• 2 bunches kale, de-stemmed and torn into pieces
• Salt/Pepper

Instructions

In a large stockpot or dutch oven head oil over medium.

Add onions and cook until softened, 5-7 minutes. Add garlic, jalapenos, curry, ginger and stir to combine.

Add broth, tomatoes, peanut butter, kale and sweet potatoes. Stir to combine. Cook over medium for 15-17 minutes.

Top with salt/pepper.

Add the precooked rice into the bottom of a bowl and top with the stew.

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