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.
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).