Senegalese Peanut Stew with Spinach and Sweet Potatoes
- Total Time
This African stew pairs cayenne with peanut butter to make a comforting winter warmer.
cooking spray1 spray(s)
uncooked onion(s)2 medium, roughly chopped
green pepper(s)1 medium, cored and roughly chopped
uncooked sweet potato(es)½ pound(s), peeled and chopped into 1/2-inch cubes
uncooked carrot(s)2 medium, peeled and thinly sliced
garlic clove(s)2 medium clove(s), minced
ginger root2 Tbsp, fresh, minced
ground cloves½ tsp
table salt½ tsp
cayenne pepper¼ tsp
fat free vegetable broth4 cup(s), reduced-sodium
reduced sodium peanut butter6 Tbsp, natural, creamy-variety
fresh spinach8 cup(s), leaves, stemmed, packed, chopped
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
- Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.