If you’re the kind of person who loves to eat spoonfuls of peanut butter out of the jar, then you’ll enjoy this recipe. This recipe is healthy, cheap, and incredibly delicious.
West African Peanut Stew [Vegan, Gluten-Free]
- 2 tablespoon coconut oil
- 2 medium onions, sliced
- 1 tablespoon ginger root, minced
- 1 tablespoon garlic, minced
- 1/4 teaspoon cayenne
- 1 teaspoon coriander
- 1 1/2 teaspoon sea salt
- 2 cups sweet potato, peeled and cut into cubes
- 1 red pepper, diced
- 2 cups vegetable stock
- 1/3 cup peanut butter
- 1 cup crushed tomatoes
- 1 cup cooked pinto beans
- 3/4 cup coconut milk
- A squeeze of lime
- Cilantro, for garnish
- Crushed peanuts, for garnish
- Heat the oil in a medium sized pot on medium high heat.
- Add the sliced onions them and cook for 5-7 minutes.
- Stir in the garlic and ginger and cook them for 2-3 minutes.
- Add the cayenne, coriander, and salt. If you use a salty stock, start with half the amount of salt and add more later if necessary.
- Cook and stir the spices for 2 minutes.
- Add the sweet potato, red pepper, stock, peanut butter, tomatoes, beans, and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-30 minutes. Stir the mixture occasionally. Cook until sweet potatoes are soft, then stir in the lime juice.
- Serve over rice or eat on its own.
- Add cilantro and peanuts before you serve the dish.