Welcome to my new series…Cooking Through the Alphabet! I’ll bring you a recipe for each letter of the alphabet, either with ingredients or some kind of descriptor. Enjoy!
I love vegetarian recipes, especially ones that are affordable and easy. When a meal is hearty, easy to make, and nourishing, it is just my type. I also love spice and different flavors. Making the same thing each day is just boring! That’s why this African Peanut Stew was just up my ally.
This is a recipe I adapted from Budget Bytes, and it was great to find something not super complicated, but different. I made it for my boyfriend and I, and it took under an hour.
Keep reading to learn how to make it!
Ingedients:
- Olive Oil
- 4 Cloves Garlic
- 1 TBSP Fresh Ginger
- 1 lbs Chopped Sweet Potato (peeled)
- 1 Chopped Medium Onion
- 1 tsp Cumin
- Red Pepper Flakes
- 6oz Tomato Paste
- ½ Cup Peanut Butter
- 2 Cups Water
- 4 Cups Vegetable Broth
- 6 Cups Collard Greens (cleaned and chopped)
Steps:
- For 2-3 minutes in a bit of olive oil, saute the ginger, onion, and garlic on medium heat.
- Then, add the sweet potato, cumin, and a good shake of red pepper and saute for 5 more minutes.
- Pour in the 4 cups of broth, tomato paste, and peanut butter. Stir until both paste and peanut butter have dissolved.
- Bring to a boil, and once it’s boiled, turn down to medium low and simmer for 15-20.
- Add the 2 cups of water and more pepper flakes.
- I used pre-chopped collard greens, but either prepare your greens, or take them from the bag, then stir in. Let cook for 5 more minutes. Smash some of the potatoes on the side of the pot to thicken things up.
- Add salt and more water if it needs to be less thick.
- Top with nuts and rice, and cilantro if you wish!
A one pot, vegan masterpiece with flavor. I bet this is different than what you normally cook, and it is SO worth it.
Let me know if you have tried this recipe, and what I should do for B!
All thoughts and opinions are my own.