It was 87 degrees yesterday, not bad for November! Once the sun went down, though, drastic temperature change. It immediately became soup weather.
This is a beautifully seasoned, hearty vegetable stew. The veggies are easily interchangeable with what you have and what you like, because it's all about the flavorful nutty tomato soup base that brings it all together. I added quinoa to my version, but that can also be omitted or substituted by serving over rice.
|African Peanut Stew with Quinoa|
African Peanut Stew
gluten free, vegan
1 Tbsp olive oil
1 large yellow onion, diced
1 sweet potato, peeled and diced
1 jalepeno or bell pepper, diced
1medium zucchini, diced
3 cloves of garlic, minced
2 carrots, peeled and sliced
½ cup edamame
1 cup quinoa (optional)
1 28 oz can of crushed tomato
1 ¾ cups vegetable broth
1 cup peanut butter
1 tsp ginger, grated
1 tsp turmeric
½ tsp cumin
½ tsp ground coriander
¼ tsp cayenne
½ cup fresh cilantro, for garnish
4 leaves of kale, stems removed, and chopped small
¼ of a green cabbage, chopped
season to taste with salt, pepper, cayenne, and red pepper flakes
In a large pot over medium heat- add oil, onion, sweet potato, and jalepeno. Sauté 5 minutes. Add zucchini, garlic, carrots. Cook another 5 minutes.
In a small bowl, mix broth, peanut butter, and spices until smooth. Add tomato and broth mixture to the pot with the vegetables. Lower heat and simmer 20 minutes. Add quinoa and edamame. Cook until quinoa is tender. 20-25 minutes. In the last minute stir in kale and cabbage OR ladle stew over top of raw kale/cabbage mix in the bowl while serving. Garnish with cilantro.