African Peanut Stew

This recipe came from the December issue of Clean Eating Magazine.  If you are looking for healthy, budget friendly, delicious recipes you should really check out Clean Eating.  Most of their recipes are not vegetarian, but focus on lean meats with lots of protein and healthy fats.  If you are vegetarian, a lot of the recipes can be easily modified to fit your lifestyle.

I was a little skeptical when I started this recipe.  As you will see from the ingredients, they aren't items that usually go together.  However, it was awesome!!!!  Even the omnivore roommate was singing it's praises.  It's perfect for the winter season.  This stew is warm, slightly sweet, spicy, and chock full of delicious and nutritious vegetables.  

African Peanut Stew

Ingredients

2 cups brown rice

1 tbsp cooking oil (sunflower, olive, canola, peanut)

2 yellow onions diced thickly

6 cloves of garlic, minced

3 jalapeno chili peppers, seeded and chopped  (I only used two, because they only had giant peppers at the grocery store)

2 tbsp curry powder (Apparently I don't have any curry powder.  Oops.  Instead I used equal parts of chili powder, paprika, and cayenne)

1 tbsp minced fresh ginger

4 cups low sodium veggie broth

2 cups boxed or jarred chopped/diced tomatoes with juices

1/3 cup smooth or chunky peanut butter

1 3/4 lbs sweet potatoes, diced into 1 inch squares

4 cups shredded green or red Swiss chard

sea salt to taste

1/3 cup chopped fresh cilantro

Directions

1. Cook rice according to package directions, cover and set aside.

2. In a stock pot heat oil on medium.  Add onions and saute, stirring occasionally, until tender, 5 to 7 minutes.  Add garlic, jalapenos, curry powder (or other spices), ginger and saute for 1 more minute.

3. Stir in broth, tomatoes and peanut butter (wear an apron or clothes you don't mind getting messy, I got tomato juice all over myself).  Add potatoes and chard and increase heat to medium high.  Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes.  Season with salt.

4. Divide rice among serving bowls.  Top with stew and cilantro.

Y'all this was so good! I didn't even mind eating it everyday for lunch.  It was that good!  

Let me know what you think of it!