African Peanut Stew

Posted on Nov 21 2011 in ,
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African Peanut Stew Recipe


  • 1 T. olive oil
  • 1 medium red onion, finely chopped (about 1 1⁄2 cups)
  • 1 medium green bell pepper, finely chopped (about 1 1⁄4 cups)
  • 1⁄2 cup chopped carrots
  • 1⁄2 cup chopped celery
  • 3 cloves garlic, minced
  • 2 T. peeled and minced fresh ginger
  • 1 T. curry powder
  • 1 can (14 1⁄2 oz.) diced tomatoes, drained
  • 1 bay leaf
  • 4 cups fat-free chicken or vegetable broth
  • 1 sweet potato (12-oz.), peeled and cut into 1⁄2-inch pieces
  • 1 1⁄2 cups shelled edamame
  • 1⁄4 cup natural peanut butter, creamy or crunchy
  • 1⁄4 cup chopped fresh cilantro
  • 1 bag (5-oz.) baby spinach leaves, torn into bite-size pieces
  • 1⁄2 t. salt
  • Coarsely ground black pepper


Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; saute until soft and translucent, about 5 minutes. Add garlic, ginger and curry powder and saute until fragrant, about 1 minute. Do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serves 8.

Elizabeth Cullison, Springville, Ind.