African Squash And Peanut Stew With Coconut Milk And Quinoa Recipe

Name: African Squash And Peanut Stew With Coconut Milk And Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Can Garbanzo Beans, Drained and Rinsed; 1 Can (14oz) Coconut Milk; 1 Can (14oz) Fire Roasted Diced Tomatoes; 1 Large Red Bell Pepper, diced; 1 Small Yellow Onion, finely diced; 1 Jalapeno, seeded and diced; 2 cups Butternut Squash, peeled and diced into small cubes; 1/2 cup Smooth Peanut Butter; 1 teaspoon turmeric; 1 bunch Spinach, washed and shredded; 2-3 Cloves of Garlic, minced; 2-3 teaspoons Fresh Ginger, minced; 1/2 teaspoon Coriander (crushed); 1/2 teaspoon Cinnamon; 1 handful Fresh Cilantro, chopped; 1 cup Quinoa (dry), cooked according to package; 1/4 cup Peanuts, roughly chopped

Servings: persons

1 Can Garbanzo Beans, Drained and Rinsed
1 Can (14oz) Coconut Milk
1 Can (14oz) Fire Roasted Diced Tomatoes
1 Large Red Bell Pepper, diced
1 Small Yellow Onion, finely diced
1 Jalapeno, seeded and diced
2 cups Butternut Squash, peeled and diced into small cubes
1/2 cup Smooth Peanut Butter
1 teaspoon turmeric
1 bunch Spinach, washed and shredded
2-3 Cloves of Garlic, minced
2-3 teaspoons Fresh Ginger, minced
1/2 teaspoon Coriander (crushed)
1/2 teaspoon Cinnamon
1 handful Fresh Cilantro, chopped
1 cup Quinoa (dry), cooked according to package
1/4 cup Peanuts, roughly chopped

1
In a heavy soup pot (my favorite is enameled cast iron), sautee the onion, red bell pepper and squash over medium heat until slightly golden, about 5-10 minutes. Add the fresh ginger, garlic, jalapeno, turmeric, coriander and cinnamon, sautee for about 1 minute.
2
Add the coconut milk, canned tomatoes and about 1 Cup of water (or broth). Bring just to a boil and reduce heat to medium-low, and simmer (covered) just until the squash is tender. To test it, simply stab a piece of squash with a fork, if it seems nice and soft, then it's ready, if it's still firm, it needs to cook a little longer. Better yet, taste a small piece of butternut squash to make sure it's at your preferred consistency. For me, it usually takes about 20 minutes, but it can vary depending on how large the squash pieces are.
3
Once the squash is ready, add the garbanzo beans and peanut butter and simmer for a couple minutes. Then add the fresh cilantro and spinach and simmer a couple minutes longer (or until the spinach reaches desired consistency).
4
Once it's done, potion it into bowls and top with 1/3 Cup cooked quinoa and 1 Tablespoon of crushed peanuts. YUM!!

1393

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 Can Garbanzo Beans, Drained and Rinsed, 1 Can (14oz) Coconut Milk, 1 Can (14oz) Fire Roasted Diced Tomatoes, 1 Large Red Bell Pepper, diced, and more.

Yes, African Squash And Peanut Stew With Coconut Milk And Quinoa 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.

African Squash And Peanut Stew With Coconut Milk And Quinoa

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