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. Print
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.
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, Vegetable Broth, Sweet Potatoes
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!
Recipe originally posted on February 24th, 2012. Last updated on November 1st, 2015.