Peanut Stew
A hearty stew combining creamy peanut butter, hearty vegetables, and spices. Perfect for a chilly evening, it brings the warmth of garlic, ginger, and cumin to your table for a satisfying meal.
contains glutencontains nutscontains meat
Ingredients
US
Metric
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 1/2 cup tomato paste
- 1 can (15 oz.) diced tomatoes
- 4 cups low sodium vegetable broth
- 2 pounds whole yellow or red potatoes, peeled, halved, and cut into quarters (about 6 potatoes)
- 2 cups kale, roughly chopped
- 1/4 cup peanuts, chopped
- 1 whole lime, zest and juice
Steps
- Wash hands with soap and water.
- Heat oil over medium heat in a pot and add onions. Cook for a few minutes.
- Add ginger and garlic. Cook for 1-2 minutes. Add cumin and salt.
- Add peanut butter, tomato paste, diced tomatoes, and vegetable broth.
- Bring to a boil and add potatoes.
- Simmer for 15-20 minutes or until potatoes are fork-tender and cooked through.
- Add kale, and continue to cook for 1-2 minutes,
- Serve garnished with lime zest, lime juice, and crushed peanuts; drizzle with Sriracha for a spicy kick (optional)
Nutrition (per serving)
| Calories | 248 |
|---|---|
| Protein | 10.0 g |
| Fat | 18.0 g |
| Carbs | 19.0 g |
| Fiber | 5.0 g |
| Sodium | 448 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)