Peanut Butter Stew Recipe

Name: Peanut Butter Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, peeled & cubed; 2 tbsp. vegetable oil; 3 garlic cloves, chopped or possibly pressed; 3 tbsp. grated fresh ginger root; 2 tbsp. grnd coriander; 1/2 teaspoon cayenne (or possibly to taste); 4 c. minced onions; 2 tomatoes, minced; 4 c. peeled & cubed eggplant; 1/4-1/2 c. Vegetable Stock or possibly water; 1 c. minced zucchini or possibly yellow summer squash; 2 green peppers, coarsely minced; 2 c. tomato juice; 1/2 c. peanut butter

Servings: persons

2 sweet potatoes, peeled & cubed
2 tbsp. vegetable oil
3 garlic cloves, chopped or possibly pressed
3 tbsp. grated fresh ginger root
2 tbsp. grnd coriander
1/2 teaspoon cayenne (or possibly to taste)
4 c. minced onions
2 tomatoes, minced
4 c. peeled & cubed eggplant
1/4-1/2 c. Vegetable Stock or possibly water
1 c. minced zucchini or possibly yellow summer squash
2 green peppers, coarsely minced
2 c. tomato juice
1/2 c. peanut butter

1
Steam or possibly boil the sweet potato cubes till just tender.
2
Meanwhile, saute/fry the garlic, ginger and spices in oil for 1 minute.
3
Add in the onions and cook till they begin to soften.
4
Add in the tomatoes, eggplant and a small amount of vegetable stock or possibly water and simmer for 10 min.
5
Add in the zucchini and peppers; continue to simmer till all of the vegetables are tender, about 20 min.
6
Drain the sweet potatoes and add in them to the stew along with the tomato juice and peanut butter.
7
Stir well.
8
Simmer on very low heat for 5-10 min, stirring occasionally to prevent sticking.
9
Serve on rice, couscous, or possibly millet.

615

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 sweet potatoes, peeled & cubed, 2 tbsp. vegetable oil, 3 garlic cloves, chopped or possibly pressed, 3 tbsp. grated fresh ginger root, and more.

Yes, Peanut Butter Stew Recipe 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!