African Peanut Stew



6T Pb2 (or Peanut Flour)
1 Medium Carrot
2 Medium Celery Stalks
2 Medium Yellow Onions
1 Large Green Bell Pepper
3 Raw Garlic Cloves
2 Pieces Pickled Ginger
2T Curry Powder
1 can (28oz) Hunt’s Diced Tomatoes Basil, Garlic & Oregano
1 Medium Sweet Potato
1/4C Fresh Chopped Cilantro
1/4t Iodized Salt
1/4C (1oz) Roasted Peanuts
1C Shelled Edamame
Coconut Spray Oil


Chop up 2 medium onions, 2 celery stalks, 1 carrot, and 1 bell pepper. Spray a large pot with coconut oil and sauté the chopped veggies until soft and translucent, about 5 minutes. Finely chop 3 garlic cloves, 2 slices of ginger (pickled or not) and add to pot. Stir in 2T curry powder, 1/4C fresh cilantro and 1/4t salt. Add in 1 can of diced tomatoes and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. Add in broth or water to desired consistency and allow to simmer. Chop 1 medium sweet potato and add to pot with 1C shelled edamame; bring to a boil. Reduce heat and simmer about 8 minutes. Stir in 6T PB2 and cook about 2 minutes. Add cayenne pepper to taste and top with roasted peanuts. I served mine with curry rice.

Adapted from this Relish Recipe

Makes: 7 servings

Servings Size: about 1C



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s