Peanut Stew with Sweet Potatoes and Spinach | @naturallyella

At this current point in time, I have more than 800 recipes on this site from a time span of more than 8 years. As such, it would be slightly crazy to think that all of the recipes kept a normal rotation in my kitchen. Usually, I go through phases with most of these recipes. Some I’ve made for a year and then have forgotten all about. But others have found a regular place in my kitchen. This peanut stew has been a staple since making it the first time after tasting a similar stew at a CSA potluck.

Peanut Stew with Sweet Potatoes and Spinach
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Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1/4 teaspoon ground cloves (see note)
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 carrot, diced
  • 1 medium sweet potato, cut into 1/4 inch cubes
  • 2 to 2 1/2 cups low-sodium vegetable broth
  • 1 tablespoon honey
  • 1/4 cup smooth peanut butter
  • 3 cups roughly chopped spinach
  • Brown rice to serve -- optional
  • Peanuts for topping, lightly toasted
Instructions
  1. Heat olive oil over medium heat in a medium pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for 2 more minutes.
  2. Stir in cloves, salt, cayenne, and cumin. Start with less cayenne pepper and add more if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
  3. Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let the stew cook for 15 to 20 minutes.
  4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve over brown rice (if desired) and top with toasted peanuts.
Notes
Tips & Tricks: For the clove, I've found 1/4 teaspoon is just right for me. However, others have felt the flavor is too strong. Cut back to 1/8 teaspoon and add more if desired.

To toast peanuts: roughly chop peanuts and place in a skillet over medium-low heat. Occasionally shake pan and let peanuts toast for 5 to 6 minutes.

Stock up: get the pantry ingredients you will need: peanut butter, cloves, vegetable broth

Plan ahead: Find this recipe in the Naturally Ella Real Plans upgrade

Links: Adapted from this weight watchers recipe (yes, I said weight watchers).

Peanut Stew

variations

I love this stew because it’s creamy without extra cream or filler. For example, many peanut stew recipes include a tomato base. But after making it several different ways, I’ve never found a need to add tomatoes. Since posting this recipe, I’ve only made slight adjustments: adding an extra clove of garlic and a couple more tablespoons of peanut butter.

Make it Vegan: drop the honey and use your favorite sweetener or omit the sweetener all together (but I like the balance it provides for the cloves/cayenne pepper).

Change the greens: I love using chard or collard greens in place of the spinach but keep in mind these greens take a bit longer to cook than the spinach.

Make extras: This is one of those meals that I find gets better with a day or two in the refrigerator. Make a double (or triple batch) for leftovers throughout the week. And serve with your favorite grain!

Cooked Red Onions | @naturallyella

Sweet Potatoes and Spinach Peanut Stew | @naturallyellaRecipe originally posted on February 24th, 2012. Last updated on November 1st, 2015.