Groundnut Stew
Groundnut stew will keep you warm and cozy on cold, snowy winter days.
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 eggplant diced (about 3 cups)
- 1 14-ounce can diced tomatoes
- 1 15-ounce can kidney beans drained and rinsed
- 1 teaspoon fresh grated ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- 2 cups vegetable stock
- 1 cup coconut milk
- 2 cups okra chopped
- ½ cup creamy natural peanut butter
- 1 teaspoon sea salt
- 5 ounces baby spinach chopped, or baby kale (about 4 cups)
- ¼ cup peanuts chopped
Instructions
- In a large pot over medium high heat, sauté the onions in 1 teaspoon of peanut oil until fragrant and translucent. Add the garlic, eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes.
- Add the stock, coconut milk, ginger, red pepper flakes and basil to the pot. Reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes
- While the stew is 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.)
- Add the okra, kidney beans, 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.
- Top with chopped peanuts.