…but who cares when it tastes so damn good! While I will never be a vegetarian, I know that eating too much meat is not good for the old body particularly as I continue the battle with candida. So I’m always on the hunt for new recipes that will invigorate the taste buds. This recipe certainly does that – and it’s the perfect comfort food as we head into long winter evenings.
African Peanut Stew (or in my case, African Almond Stew)
Serves 4 (or 2 with leftovers the next day, which I think is when this type of dish is at its best)
2 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1-2 fresh red chillis, finely chopped or 1 tsp chilli flakes (depending on how hot you like it really dictates how much you put in!)
1 tsp ground coriander
1 tsp ground cumin
1 can chopped tomatoes
½ cup peanut OR almond OR sunflower butter (I used a mix of almond and sunflower butter – only because I need to use up the sunflower butter, as I don’t really like it on its own…fortunately it was perfect in this dish!)
2 cups vegetable stock (from a cube is perfectly fine)
1 large sweet potato, peeled and chopped into largish chunks (preferably a kumara or sweet potato from South America, as they are not sickly sweet like the North American bright orange ones)
1 can black beans OR chickpeas
Bunch of spinach or swiss chard, washed and chopped
Salt & pepper
Fresh chopped coriander
- Heat the olive oil on medium heat and add onion, cooking gently for 10-15 mins until soft.
- Add garlic, ginger, chilli and sauté for 3 mins.
- Add coriander and cumin and sauté for 1 min, stirring constantly to stop mixture from sticking to pan.
- Add tomatoes and the nut butter, stirring until a smooth mixture.
- Add the stock and the sweet potato. Cover and simmer for approx 15 minutes, until the sweet potatoes are soft but not falling apart.
- Add can of beans and greens, cook until the beans are warmed through and the greens have cooked (approx 4 minutes, depending on size of stalks that you have incorporated).
- Season to taste. Finish with chopped coriander and serve with a huge dollop of yoghurt on top of basmati or brown rice.