West African Vegetable And Peanut Stew Recipe

Name: West African Vegetable And Peanut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 large garlic cloves, minced; 2 jalapenos, seeded and finely chopped; 1 tablespoon finely chopped fresh ginger; 1 1/2 tablespoons Madras curry powder; One 14-ounce can whole peeled tomatoes, chopped, with their liquid; 4 cups water or canned low-sodium chicken broth; 1/2 cup smooth peanut butter; Salt and freshly ground pepper; 1 pound sweet potatoes, peeled and cut into 1-inch chunks; 2 carrots, cut into 1/2-inch dice; 2 cups frozen whole okra or 6 ounces fresh whole okra; 1 cup frozen green beans or 1/4 pound fresh green beans, cut into 2-inch lengths; 1/4 cup cilantro leaves; 1/4 cup chopped salted peanuts; Lime wedges, for serving

Servings: persons

3 tablespoons vegetable oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 jalapenos, seeded and finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons Madras curry powder
One 14-ounce can whole peeled tomatoes, chopped, with their liquid
4 cups water or canned low-sodium chicken broth
1/2 cup smooth peanut butter
Salt and freshly ground pepper
1 pound sweet potatoes, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch dice
2 cups frozen whole okra or 6 ounces fresh whole okra
1 cup frozen green beans or 1/4 pound fresh green beans, cut into 2-inch lengths
1/4 cup cilantro leaves
1/4 cup chopped salted peanuts
Lime wedges, for serving

1
Heat the oil in a large enameled cast-iron casserole. Add the onion, garlic, jalapenos and ginger and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the casserole. Whisk in the water and peanut butter, season with salt and pepper and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
2
Add the sweet potatoes and carrots, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Transfer the stew to 4 deep bowls and serve hot. Pass the cilantro, peanuts and lime wedges at the table.
3
Make Ahead: The stew can be refrigerated for up to 3 days. Reheat gently over moderately low heat.
4
Serve With: Steamed rice.
5
Wine Recommendation: This dish has a hint of spiciness that would be complemented best by an aromatic, dry-style Steen from South Africa, such as the 1999 Simonsig Stellenbosch or the 1999 Landskroon.

988

kcal

Calories

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: 3 tablespoons vegetable oil, 1 large onion, finely chopped, 3 large garlic cloves, minced, 2 jalapenos, seeded and finely chopped, and more.

Yes, West African Vegetable And 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.

West African Vegetable And Peanut Stew

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