African Peanut Stew
It’s easy to make and uses everyday ingredients that you can source from any supermarket including Lidl and Aldi – and can easily be tweaked if you don’t eat peanuts!
This recipe serves 4-6
Time: 30 Minutes
Equipment: large pan, chopping board, chefs knife, wooden spoon, baking tray, oven
INGREDIENTS:
- 1 tbsp olive oil
- 2 medium onions – diced
- 5 cloves garlic, crushed
- 2 red/yellow peppers, diced
- 1 fresh chilli, seeded and finely diced
- A thumb-sized piece of fresh ginger, peeled and grated – use a teaspoon to peel, it’s amazingly quick!
- 1½ tsp chilli powder
- 3 tsp dried thyme
- 3 tsp ground cumin
- 400g tin of diced tomatoes
- 1 litre of vegetable stock
- 1 medium sweet potato, peeled and chopped into 1cm/½ inch pieces
- Salt and pepper to taste
- 1 tin of chickpeas, kidney beans or black beans, drained and rinsed
- 300g of natural peanut
- 2 handfuls spinach or kale
- Roasted peanuts or cashews for garnish
METHOD:
Heat oil in a large pan over medium heat. Add onion, garlic, peppers, chilli and ginger and sauté for around five minutes until onion is translucent.
Add the dried spices and stir for a minute.
Add the tin of tomatoes, stock and sweet potato. Simmer for around 25 minutes under the potatoes are tender. Add the peanut/cashew butter and stir until dissolved. Season with salt and pepper to taste.
Stir in the beans of choice plus the spinach or kale and cook until spinach is wilted or kale is tender.
Serve with roasted peanuts/cashews scattered on top.