When you’re in for a colourful, warming ánd easy dish, this peanut stew is totally yours to try. You don’t need loads of ingredients, nor ample preparation time, yet the result is fingerlicking good.
It regularly happens that I know what type of dish to make, but don’t immediately know how to get started. In such a case I browse a handful of online recipes (which might turn out to be very divergent), and then set out on concocting a creation of my own based on a couple of common denominators and/or ingredients I absolutely want to include. This peanut stew is an example of such experimentation – and I dare say you should try it too!
Peanut and sweet potato stew
- 1-2 onions
- 4 garlic cloves
- 1 large sweet potato (or 2 smaller ones), cubed
- 1 tsp grated ginger
- 1 tsp cumin
- 1/2 tsp ground cardamom
- pinch of chili
- 1,5 cup dry TVP chunks (they will expand once they have been soaked and drained) – or any other protein of your choice (I wouldn’t recommend tofu here, though).
- 1 can crushed tomatoes (this is the quick options; if you prefer fresh tomatoes, just go ahead!)
- 1,5 – 2 cups vegetable broth
- 3 – 4 tbsp peanut butter (try to get hold of 100% peanut butter – avoid the cheaper und unhealthier supermarket versions containing palm oil)
- 2 cups baby spinach
- a handful toasted peanuts
- Bring water to a boil and add the TVP chunks. Let them sit for 15 minutes, then drain them, pressing out the liquid (so that they can absorb the liquid of the sauce afterwards).
- In a crockpot or other pan, fry the onions and garlic, together with the spices
- Add the sweet potato cubes, and after a couple of minutes, also the TVP chunks, the crushed tomatoes and the stock. Stir in the peanut butter.
- Let the stew simmer until the sweet potato cubes are soft
- Add the spinach
- Garnish with some freshly toasted peanuts and serve alongside rice.