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
A filling and hearty peanut stew using sweet potatoes and spinach as a base, served on a bed of your favorite grain and sprinkled with toasted peanuts.
- 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
- 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.
- 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.
- 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.
- 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.
by Erin Alderson
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.
Nutrition: See the Information
Links: Adapted from this weight watchers recipe (yes, I said weight watchers).
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!
As with most American children, I grew up eating peanut butter primarily one way: in sandwiches (and occasionally on apples). However, using peanut butter in a savory way can really open up quite a few new flavors. Sometimes I’ll use peanut butter in place of tahini (or vice versa). I recommend finding your favorite brand of natural peanut butter or trying your hand at making it at home. In addition to this recipe, other ways I now use peanut butter are below.
Recipe originally posted on February 24th, 2012. Last updated on November 1st, 2015.