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Peanut Stew with Spinach and Sweet Potatoes

5
Total Time
1 hr 11 min
Prep
23 min
Cook
48 min
Serves
6
Difficulty
Easy
This vegan, Senegalese stew pairs cayenne with peanut butter to make a comforting winter warmer.

Ingredients

cooking spray

1 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 root

2 Tbsp, fresh, minced

ground cloves

½ tsp

table salt

½ tsp

cayenne pepper

¼ tsp

fat free vegetable broth

4 cup(s), reduced-sodium

reduced sodium peanut butter

6 Tbsp, natural, creamy-variety

fresh spinach

8 cup(s), leaves, stemmed, packed, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
  5. Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Notes

Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).Like this recipe? Share it! (The icons at the top make it easy.)

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