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Groundnut Stew

January 18, 2013 By Dianne 2 Comments

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Groundnut Stew, vegan & gluten-free >> Dianne's Vegan KitchenPacked with vegetables, this Groundnut Stew will keep you warm and cozy on cold, snowy winter days.

“Groundnut” is actually another word for peanut and groundnut stew is typically a stew made with peanut butter. I’m not really sure if this stew resembles a traditional African groundnut stew or not – I just know that it tastes good and is a wintertime favorite of mine!

Groundnut Stew, vegan & gluten-free >> Dianne's Vegan KitchenCooking the okra at high heat until the “okra” slime dissipates might seem like a step that’s easy to skip, but I find it to be essential – I once added the okra to the stew without doing it and the entire stew turned slimy. It still tasted good, but the texture wasn’t very appetizing.

Groundnut Stew, vegan & gluten-free >> Dianne's Vegan Kitchen

Groundnut Stew is Great for Cold Winter Days

I almost called this recipe “Snow Day Stew,” because it’s so perfect for cold, blustery days. When snow is in the forecast and everyone is running to the store to pick up bread and milk, you’ll find me in the produce isle buying the ingredients for this stew.

I like to put a pot of groundnut stew on the stove to simmer before going outside to shovel the snow so that it’s ready when I come back inside. There’s nothing like a bowl of hot stew to warm you up after being outside in the cold!

Groundnut Stew, vegan & gluten-free >> Dianne's Vegan Kitchen

Groundnut Stew, vegan & gluten-free >> Dianne's Vegan Kitchen
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Groundnut Stew

Groundnut stew will keep you warm and cozy on cold, snowy winter days.

Course Soup
Cuisine African
Author Dianne

Ingredients

  • 2 teaspoons peanut oil, divided
  • 1 cup red onion, diced
  • 3 cloves garlic, minced
  • 1 large sweet potato, diced (about 2 cups)
  • 1 medium-sized eggplant, diced (about 3 cups
  • 2 tomates, diced (or 1 14-ounce can diced tomatoes)
  • 1 ½ cups cooked chickpeas (or 1 14-ounce can)
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon dried basil
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups okra, chopped
  • 1/2 cup creamy natural peanut butter
  • 1 teaspoon sea salt
  • 5 ounces baby spinach, chopped
  • ¼ cup peanuts, chopped

Instructions

  1. In a large pot over medium high heat, sauté the onions and garlic in 1 teaspoon of peanut oil until fragrant and translucent. Add the eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes
  2. The broth, coconut milk, ginger, red pepper flakes and basil. Reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes
  3. While that’s simmering, cook the okra on high in a large skillet in the remaining teaspoon of oil. Stir frequently and cook until the okra-slime dissipates. (This could take between 10 and 15 minutes.)
  4. Add the okra, chickpeas, peanut butter and salt to the stew. Stir to dissolve the peanut butter, and cook uncovered for another 10 – 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Stir in the spinach.
  5. Top with chopped peanuts. Serve hot. 

If you enjoyed this groundnut stew, you may also like:

  • African-Inspired Chickpea Peanut Stew
  • Seitan Stew
  • Easy Curried Pumpkin Peanut Soup
  • White Bean and Portobello Stew

Groundnut Stew, vegan & gluten-free >> Dianne's Vegan Kitchen

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Filed Under: Vegan Recipes, Vegan Soup and Stew Recipes Tagged With: dinner, food, gluten-free, stew, Vegan, vegetarian, winter recipe

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Jennifer says

    January 18, 2013 at 1:02 PM

    This looks and sounds awesome!  I participated with two posts for Healthy Vegan Fridays 🙂

    Reply
  2. Cindy (Vegetarian Mamma) says

    January 23, 2013 at 9:19 PM

    YUM, I have never heard of the word ground nut! The recipe looks great! Thanks for linking it up at Gluten Free Fridays! See you this week!

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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