WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

West African Peanut Stew with Sweet Potato & Spinach image

Sweet potatoes, peanut butter, spinach, cumin ... the comforting combo results in the heartiest, most flavorful vegan stew around.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion (diced) (about 2 cups)
3 medium cloves garlic (minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium vegetable broth
1 15-ounce can crushed tomatoes
2 medium sweet potatoes (peeled and diced) (about 2 cups)
1 tablespoon fresh ginger
1/4 teaspoon ground red cayenne pepper (plus or minus to taste)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/2 cup creamy peanut butter
4 cups packed fresh baby spinach
2 cups cooked brown rice
Fresh cilantro
Chopped salted peanuts

Steps:

Cook the rice according to package instructions.
While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
Serve with a scoop of brown rice and garnish with cilantro and peanuts.

Nutrition Facts : Calories 470 kcal, Sugar 10 g, Sodium 530 mg, Fat 21 g, SaturatedFat 4 g, Carbohydrate 60 g, Fiber 10 g, Protein 15 g, ServingSize 1 serving