Best Ww Senegalese Peanut Stew With Spinach And Sweet Potatoes Recipes

Peanut Stew with Spinach and Sweet Potatoes image

Time 1h11m

Yield 6 servings

Number Of Ingredients 13

1 spray(s) Olive oil cooking spray
2 medium Uncooked onion(s) roughly chopped
1 medium Green pepper(s) cored and roughly chopped
0.5 pound(s) Uncooked sweet potato(es) peeled and chopped into 1/2-inch cubes
2 medium Uncooked carrot(s) peeled and thinly sliced
2 clove(s), large Garlic clove(s) minced
2 tbsp(s) Ginger root fresh, minced
0.5 tsp(s) Ground cloves
0.5 tsp(s) Table salt
0.25 tsp(s) Cayenne pepper
4 cup(s) Vegetable broth reduced-sodium
6 tbsp(s) Reduced sodium peanut butter natural, creamy variety
8 cup(s) Fresh spinach leaves, stemmed, packed, chopped

Steps:

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.

Nutrition Facts : Calories 120 kcal

Ww Senegalese Peanut Stew With Spinach and Sweet Potatoes image

Provided by CaliforniaJan

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 spray(s) cooking spray
2 medium onions, roughly chopped
1 medium green pepper, cored and roughly chopped
1/2 lb sweet potato, peeled and chopped into 1/2-inch cubes
2 medium carrots, peeled and thinly sliced
2 cloves garlic cloves, minced (medium)
2 tablespoons gingerroot, fresh, minced
1/2 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
4 cups vegetable broth, reduced-sodium
6 tablespoons peanut butter, natural, creamy-variety
8 cups spinach, leaves, stemmed, packed, chopped

Steps:

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.
Note: 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).