West african groundnut stew
A hearty warming aromatic stew with plenty of veggies.
A hearty warming stew. This recipe packs in lots of lovely veggies such as sweet potato, peppers and spinach along with nut protein. It contains lots of aromatic flavours from ginger to garlic and cumin so your kitchen will smell divine as you prepare this. It’s a classic and a firm favourite at Animal Aid! This recipe serves 6 but it’s easy to scale up and batch cook some extra to freeze for later.
- 2 tbsp olive oil
- 2 medium onions – peeled and chopped
- 2 yellow or red peppers – de-seeded and chopped
- 4 cloves garlic – peeled and crushed
- 4 tsp fresh ginger – peeled and grated
- 2 chillis – de-seeded and finely chopped
- 1 litre water
- 2 x 400g cans chopped tomatoes
- 2 medium size sweet potatoes – peeled and cut into 0.5 inch pieces
- 3 tsp dried thyme
- 3 tsp ground cumin
- 300g/12oz chunky peanut butter
- 150g/6oz shredded fresh spinach or 100g/4oz frozen spinach
- In a large saucepan, heat the oil over a medium heat.
- Add the onion, pepper, garlic, ginger, chilli and cook,
stirring for 5 minutes. - Stir in the water, tomatoes, sweet potato, thyme and
cumin and simmer over a medium heat for 25-30
minutes until the potatoes are tender, stirring occasionally. - Add a little more water if the stew becomes too thick.
- Add the peanut butter and stir until completely blended.
- Then stir in the spinach and return to a gentle simmer,
stirring frequently. - When the spinach is cooked, remove from heat
and serve.
Adapted from 150 Vegan Favourites by Jay Solomon, published by Prima.
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