African Peanut Stew Recipe

Name: African Peanut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown basmati rice; 1 tablespoon safflower oil or 1 tablespoon peanut oil; 2 yellow onions, cut into 1/2 inch dice; 6 garlic cloves, minced; 3 jalapeno peppers, seeded finely chopped; 2 tablespoons curry powder; 1 tablespoon fresh ginger, minced; 4 cups low salt vegetable broth; 2 cups tomatoes, chopped with juices; ½ cup unsalted peanut butter (all-natural); sea salt, to taste; ⅓ cup fresh cilantro leaves, chopped; 1 34 lbs sweet potatoes, cut into 1 inch dice; 4 cups swiss chard, shredded; 1 34 lbs new potatoes, cut into 1 inch dice; 5 carrots, sliced julienne; 2 cups frozen peas, thawed; 2 bell peppers, seeded sliced thinly; 2 cups frozen corn kernels, thawed; 1 medium zucchini, cut into 1 inch dice; 1 butternut squash, peeled seeded cut into 1 inch dice; 1 medium head cauliflower, cut into 1 inch dice; 1 large head broccoli, cut florets slice stem into 1 inch dice

Servings: persons

2 cups brown basmati rice
1 tablespoon safflower oil or 1 tablespoon peanut oil
2 yellow onions, cut into 1/2 inch dice
6 garlic cloves, minced
3 jalapeno peppers, seeded finely chopped
2 tablespoons curry powder
1 tablespoon fresh ginger, minced
4 cups low salt vegetable broth
2 cups tomatoes, chopped with juices
½ cup unsalted peanut butter (all-natural)
sea salt, to taste
⅓ cup fresh cilantro leaves, chopped
1 34 lbs sweet potatoes, cut into 1 inch dice
4 cups swiss chard, shredded
1 34 lbs new potatoes, cut into 1 inch dice
5 carrots, sliced julienne
2 cups frozen peas, thawed
2 bell peppers, seeded sliced thinly
2 cups frozen corn kernels, thawed
1 medium zucchini, cut into 1 inch dice
1 butternut squash, peeled seeded cut into 1 inch dice
1 medium head cauliflower, cut into 1 inch dice
1 large head broccoli, cut florets slice stem into 1 inch dice

1
Cook rice according to package directions and set aside.
2
While the rice is cooking, in a 6 qt stockpot, heat oil on medium.
3
Add onions and saute, stirring occasionally, until tender, 5-7 minutes.
4
Add garlic, jalapeno peppers, curry powder and ginger and saute for 1 minute.
5
Stir in broth, tomatoes and peanut butter.
6
Add seasonal vegetables and increase heat to medium-high.
7
Bring to a boil, then reduce heat to a simmer and cook until the seasonal vegetables are tender, 12-15 minutes.
8
Season with salt.
9
Divide rice among serving bowls and top with stew and cilantro.

1345

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 cups brown basmati rice, 1 tablespoon safflower oil or 1 tablespoon peanut oil, 2 yellow onions, cut into 1/2 inch dice, 6 garlic cloves, minced, and more.

Yes, African Peanut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Peanut Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions