African-inspired Peanut Stew

Posted by on Nov 16, 2014 in Uncategorized | Comments Off on African-inspired Peanut Stew

African-inspired Peanut Stew

Did you make my eggplant satay?  Was the sauce not delicious?  But I had a lot of it left over and it couldn’t just go to waste, oh no. And I kind of ran out of things to dip into it.  So I had to come up with something new.  Plus I had the weekly CSA allotment to use up – in this case, sweet potatoes and kale.

So what has peanut, sweet potato, and greens?  African peanut stew.  The peanut base is pretty similar to the satay sauce, with only slightly different spices, so I figured I could just throw the rest of the satay sauce on the traditional peanut stew ingredients.  And so I could!

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This dish was probably even more delicious than the satay.  And it’s so healthy!  Full of vitamin-rich veggies and heart-healthy fats.  Look at those pretty colors!  It’s pretty kid friendly, too, as long as the sauce is not too spicy.

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Traditionally, the green in peanut stew is collard, but  I used kale.  Feel free to use collard if you have it, or even mustard greens or chard.  I also added in some chickpeas for extra protein.  Instead of stewing it in a peanut sauce/broth, I just topped the veggies with the leftover peanut sauce.  (Don’t have peanut sauce?  See the recipe here.)  Serve over couscous, or quinoa if you are gluten free like me.

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This is a great quick weeknight dish.  It takes less than 30 minutes.

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There were leftovers of this, but not for long.

African-inspired Peanut Stew
 
Author:
Recipe type: dinner
Cuisine: african-inspired
Ingredients
  • 2 sweet potatoes
  • 1 tbsp garlic
  • 1 tbsp oil
  • 1 bunch kale
  • 2-3 small tomatoes
  • 1 can chickpeas
  • Peanut satay sauce
Instructions
  1. Chop the sweet potatoes into small pieces. Slice the kale into thin strips. Coarsely chop tomatoes.
  2. Heat oil in a shallow, wide saucepan. Add garlic and sauté for 30 seconds. Add sweet potatoes and sauté for about 5 minutes until they start to brown.
  3. Add about 2 tbsp of water to the saucepan and cover. Steam the sweet potatoes for about 10 minute, until al dente.
  4. Add tomatoes, chickpeas, and kale. Stir. Cover and steam until the sweet potatoes are soft, about 10 minutes more, adding more water if needed to avoid sticking or burning.
  5. Serve topped with warmed peanut sauce.