West African Peanut Stew with Sweet Potato & Spinach
Sweet potatoes, peanut butter, spinach, cumin ... the comforting combo results in the heartiest, most flavorful vegan stew around.
1medium yellow oniondiced) (about 2 cups
3medium cloves garlicminced
4cupslow-sodium vegetable broth
115-ounce can crushed tomatoes
2medium sweet potatoespeeled and diced) (about 2 cups
1/4teaspoonground red cayenne pepperplus or minus to taste
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1/2cupcreamy peanut butter
4cupspacked fresh baby spinach
2cupscooked brown rice
Chopped salted peanuts
Cook the rice according to package instructions.
While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
Serve with a scoop of brown rice and garnish with cilantro and peanuts.
Classic West African Peanut Stew often contains chicken, so you could totally stir some cooked/shredded chicken into the carnivores' portions.