From the Pantry Butler kitchen

Peanut Stew

6 servings

Peanut Stew

A hearty stew combining creamy peanut butter, hearty vegetables, and spices. Perfect for a chilly evening, it brings the warmth of garlic, ginger, and cumin to your table for a satisfying meal. USDA MyPlate Kitchen — Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program (public domain), via myplate.food

Ingredients

  • 1 yellow onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter
  • 1/2 cup tomato paste
  • 1 can diced tomatoes — about 15 oz
  • 4 cups low sodium vegetable broth
  • 2 pounds whole yellow or red potatoes, peeled, halved, and cut into quarters — about 6 potatoes
  • 2 cups kale, roughly chopped
  • 1/4 cup peanuts, chopped
  • 1 whole lime, zest and juice

Method

  1. Heat oil over medium heat in a pot and add onions.
  2. Cook for a few minutes.
  3. Add ginger and garlic.
  4. Cook for 1-2 minutes.
  5. Add cumin and salt.
  6. Add peanut butter, tomato paste, diced tomatoes, and vegetable broth.
  7. Bring to a boil and add potatoes.
  8. Simmer for 15-20 minutes or until potatoes are fork-tender and cooked through.
  9. Add kale, and continue to cook for 1-2 minutes, Serve garnished with lime zest, lime juice, and crushed peanuts; drizzle with Sriracha for a spicy kick (optional)

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