Posted on | January 16, 2013 | 7 Comments
When the weather is cold all I want to do is get cozy inside with a big pot of something delicious. Of course, I prefer the warmer months (it’s that sweet Georgia blood of mine) but I like cold weather style cooking so much more. Throwing a soup or stew together is one of my favorite ways to cook. And they’re so hard to screw up.
I recently made an African Peanut Stew that was the perfect antidote to a cold, wintry day. It was comforting, a little spicy and totally wholesome and good for you. I got the recipe from Clean Eating magazine and for some reason it’s not on their website which is ridic because it’s so durn delicious.
But never fear, I will share it with you here (although with my notes). And you will make it and thoroughly enjoy it (for days) and then all will be well in the world.
p.s. I meant to take a picture of my delicious creation but in all the tastiness I completely forgot. Please accept this image of an empty bowl as proof of this item’s tastiness.
Cleaning Eating African Peanut Stew
2 cups cooked brown rice (*I used faro instead, but anything would work)
2 tbsp canola or vegetable oil
2 small onions, finely diced
6 cloves garlic, finely diced
2 jalapenos, seeded and diced (use 1 if you don’t want this too spicy)
2 tbsp curry powder (hot or sweet)
1 tsp ground ginger
4 cups vegetable broth
2 cans diced tomatoes with their juices
1/3 cup peanut butter
4-5 sweet potatoes, cut into bite sized pieces
2 bunches kale, de-stemmed and torn into pieces (*I used chard because I had it)
Chopped cilantro to put on top
*I added some frozen edamame which was a genius move.
-In a large stockpot or dutch oven head oil over medium.
-Add onions and cook until softened, 5-7 minutes. Add garlic, jalapenos, curry, ginger and stir to combine.
-Add broth, tomatoes, peanut butter, kale and sweet potatoes. Stir to combine. Cook over medium for 15-17 minutes.
-Top with salt/pepper.
-Add the precooked rice into the bottom of a bowl and top with the stew and cilantro.