Peanut Stew with Spinach & Sweet Potatoes
5
Points®
Total time: 1 hr 11 min • Prep: 23 min • Cook: 48 min • Serves: 6 • Difficulty: Easy
This vegan, Senegalese stew makes a rich and comforting winter warmer. Creamy peanut butter thickens the soup with a deeply flavorful nuttiness that plays well against the sweetness of the sweet potatoes and the spice of the cayenne. I doubt your guests will miss the meat as this combination of ingredients makes this dish super hearty and filling. This one-dish meal needs no accompaniment but a light and crunchy green salad with a simple vinaigrette will amp the veggie presence for your dinner. Pack in a thermos for a hot and tasty lunch on the go. This dish makes a great starter for a dinner party. Divide your servings in half so your guests aren't full before the main course is served. Then you have 12 servings in only an hour of work.
Ingredients
Cooking spray
1 spray(s)
Uncooked onion(s)
2 medium
Green bell pepper(s)
1 medium
Sweet potato(es)
0.5 pound(s)
Carrots
2 medium
Garlic
2 medium clove(s)
Fresh ginger
2 Tbsp
Ground cloves
0.5 tsp
Table salt
0.5 tsp
Cayenne pepper
0.25 tsp
Vegetable broth
4 cup(s)
Reduced sodium peanut butter
6 Tbsp
Spinach
8 cup(s)
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.
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