West African Peanut Stew

West African Peanut Stew

Love at first bite! Inspired by other peanut stew dishes I have tried, this version has me adding carrots, green beans, and coconut milk and I like to serve it with a side of coconut rice. Every time I have shared this recipe, guests return to the pot for seconds and thirds. This past Sunday was no exception! This peanut stew is a delightful combination of flavours. My addition of coconut rice brings it to another level and infusion of coconut flavour. I have tried adding spinach during the cooking time, and as a side to crunch away on the side, both with tasty results. This is a one-pot meal that can handle some of your own likes and preferences in terms of the vegetables you may have on hand in your kitchen. This is a tasty dish any time, but I find it particularly heartwarming and satisfying in the colder months. I hope you like it as much as I do!

Ingredients

  • 1 Tbsp coconut oil
  • 1 medium yellow onion
  • 3 cloves pressed garlic
  • 4 medium carrots, cut into bite-size pieces
  • 2 medium sweet potatoes, cut into bite-size pieces
  • 1 red pepper, diced
  • 1 handful (20?) green beans, chopped
  • 1 jalapeño, seeded and cut into the tiniest of pieces
  • 2 x 400 gram cans crushed tomatoes
  • 2/3 cup natural peanut butter
  • 4 cups vegetable stock
  • 1 tsp chili powder
  • 1 x 400 gram can chickpeas, drained and rinsed
  • 6 spring onions
  • 2 handfuls of baby spinach leaves cut into ribbons
  • 1 large bunch fresh coriander
  • 1/2 cup roasted peanuts, chopped for garnish
  • 2 400 g tins of coconut milk
  • lime for garnish
  • Basmati rice – enough for your preference, cooked to package instructions, and with a tin of coconut milk

For the rice

  1. Pour 1 can of coconut milk into another pot.
  2. Measure out enough basmati rice to fill the coconut milk tin and pour that into the pan with the coconut milk.
  3. Rinse the rice out of the can with cold water, adding another can of water to the rice/coconut milk mixture.
  4. Put a lid on it, bring to the boil and then lower the temperature to simmer.
  5. Cook until the rice is soft, according to package instructions.

For the curry

  1. Dice the onion and begin to soften in coconut oil in a medium-sized Dutch oven over medium heat.
  2. After about 5 minutes, add carrots, red pepper, garlic, and sweet potato and stir.
  3. When these have begun to soften (5 minutes), add canned tomatoes and chopped green beans. Raise heat to medium-high and simmer for five minutes. Season with salt and pepper.
  4. In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into large pot with remaining three cups vegetable broth, and chili powder
  5. Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender.
  6. Pour in the other can of coconut milk, add the drained chickpeas.
  7. Allow to simmer very gently with a lid on, (for about 10 minutes) and if it looks like it’s becoming too thick, add some water to lighten it up a little.

When you’re ready to serve, start with a healthy spoonful of rice at the bottom of a bowl. Spoon out enough curry to cover the rice, garnish with fresh coriander, chopped spring onion, chopped peanuts, ribbons of baby spinach leaves, a healthy squeeze of lime juice, and away you go!

Do enjoy!

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