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African Peanut Stew

So good. So healthy. Such a favorite!


1 tablespoon olive oil 1 medium red onion, finely chopped (about 1 1/2 cups) 1 medium green pepper, finely chopped (about 1 1/4 cups)  2 small carrots, chopped 1 rib celery, chopped 3 cloves of garlic, minced 2 tablespoons minced, peeled fresh ginger 1 tablespoon curry powder 1 (14 1/2 ) can diced tomatoes 1 bay leaf 4 cups chicken or vegetable broth 1 (12oz) sweet potato, peeled and cut into 1/2 inch cubes 1 1/2 cups shelled edamame beans  1/4 cup creamy or crunchy peanut butter  1/4 cup chopped cilantro 5 oz bag of spinach leaves, coarsely chopped  salt & pepper to taste


  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, pepper, carrot and celery until soft, about 5 minutes

  2. Add garlic, ginger and curry and sauté about 1 minute, Do not brown garlic. Add tomatoes and bay leaf and cook until tomatoes are slightly reduced, about 3 minutes 

  3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes.

  4. Stir in peanut butter and edamame until combined. Cook until thoroughly heated, about 2 minutes.​

  5. Stir in cilantro and spinach and cook until spinach wilts. Season with salt and pepper. Serves 8.

Serve over rice.

Notes: I double the curry and add the cilantro to the rice instead. And sometimes I cook the rice in coconut milk for coconut rice!

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