Justins african peanut stew

One-Pot African Peanut Stew

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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INGREDIENTS

  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 4 cups peeled, chopped sweet potato
  • 1 (14 ounce) black eyed peas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup JUSTIN’S® Honey Peanut Butter
  • 2 cups spinach
  • 1 tablespoon lemon juice
  • Garnish: Fresh cilantro, sliced green onions, chopped peanuts

DIRECTIONS

  1. In a large Dutch oven, heat the oil over medium heat.
  2. Add the onion, garlic and spices (through salt).
  3. Sauté 5-7 minutes, or until onion is translucent and spices are nicely toasted.
  4. Stir in the tomato paste and cook 2-3 minutes more.
  5. Add sweet potato, black eyed peas, diced tomatoes and broth.
  6. Bring to a simmer and cook, covered, for 25-30 minutes.
  7. Remove lid and stir in peanut butter, spinach and lemon juice, until the spinach is wilted.
  8. Serve warm topped with fresh cilantro, green onions, and chopped peanuts, as desired.

 

 

INGREDIENTS
  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 4 cups peeled, chopped sweet potato
  • 1 (14 ounce) black eyed peas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup JUSTIN’S® Honey Peanut Butter
  • 2 cups spinach
  • 1 tablespoon lemon juice
  • Garnish: Fresh cilantro, sliced green onions, chopped peanuts
DIRECTIONS
  1. In a large Dutch oven, heat the oil over medium heat.
  2. Add the onion, garlic and spices (through salt).
  3. Sauté 5-7 minutes, or until onion is translucent and spices are nicely toasted.
  4. Stir in the tomato paste and cook 2-3 minutes more.
  5. Add sweet potato, black eyed peas, diced tomatoes and broth.
  6. Bring to a simmer and cook, covered, for 25-30 minutes.
  7. Remove lid and stir in peanut butter, spinach and lemon juice, until the spinach is wilted.
  8. Serve warm topped with fresh cilantro, green onions, and chopped peanuts, as desired.

 

 

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