Peanut Stew with Carrots and Sweet Potatoes
Peanut Stew with Carrots and Sweet Potatoes
I was just about to use the word “yummy” to describe this stew but Justin Bieber ruined that for all of us. This stew is delicious. It’s a great meal to make when it’s cold and snowy outside and you want something that warms you up from the inside. Plus it’s vegetarian!
Where does the spinach go? No one knows…
INGREDIENTS
1 yellow onion
1 jalapeño
1 large sweet potato
2 medium carrots
2 tbsp. chopped garlic
1 tbsp. shredded ginger
2 tsp. cumin
1/4 tsp. cloves
1/4 tsp. cayenne
3 cups vegetable broth
2 tbsp. honey
1/2 cup barley
1/2 cup peanut butter
Salt and pepper to taste
3 cups roughly chopped spinach
1/4 cup chopped peanuts
YIELD
4 servings
TIME
Prep - 10 minutes
Cook - 35 minutes
TOOLS
Large pot
DIRECTIONS
Prepare the vegetables: finely chop the onion, mince the jalapeño, cube the sweet potato, and chop the carrots.
Heat the oil in a large pot over medium heat. Add onions and cook for 4 minutes. Add in garlic, ginger, and jalapeño and cook for another 2 minutes.
Add in cumin, cloves, cayenne and cook for another 2 minutes.
Add in sweet potatoes and carrots and stir to coat, cook for 5 minutes and stir occasionally to prevent any burning.
Add in vegetable broth and honey. Bring to a boil, cover and reduce heat to low to simmer for 20 minutes.
Stir in peanut butter, salt, and pepper, and mix to incorporate completely. Add in spinach and cook until spinach has wilted.
Serve over brown rice or other grain and top with chopped peanuts.
Recipe adapted from Naturally Ella.
