Go Back
+ servings
overhead shot of bowl of stew with eggplant, tomatoes, onion, garlic, okra, and spoon

Groundnut Stew

Dianne
Groundnut stew will keep you warm and cozy on cold, snowy winter days.
Prep Time 15 mins
Cook Time 35 mins
Course Soup
Cuisine African
Servings 4 servings
Calories 523 kcal

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.

Nutrition

Calories: 523kcalCarbohydrates: 44gProtein: 17gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gSodium: 1293mgPotassium: 1372mgFiber: 12gSugar: 14gVitamin A: 16056IUVitamin C: 30mgCalcium: 163mgIron: 5mg