Name: Vegan Gambian Peanut Stew (Domoda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: African
Ingredients: 1 1/2 tablespoons Simply Nature Organic Coconut Oil; 1 large yellow onion, diced; 6 garlic cloves, chopped; 2 tablespoons freshly grated ginger; 1 to 2 jalapeño peppers, diced; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon coriander; 1/4 teaspoon cinnamon; 1/4 teaspoon cloves; 1 1/2 teaspoons kosher salt; Black pepper to taste; 4 cups low sodium vegetable broth (or water); 1 small handful of fresh thyme sprigs; 1 pound sweet potatoes, peeled and finely diced; 1/2 cup Simply Nature Organic Creamy Peanut Butter; 1 can of cannellini beans (or other white beans); 1 can crushed tomatoes; 5 cups chopped organic kale; 1 tablespoon freshly squeezed lemon juice (or lime juice); 1/2 cup cilantro leaves and tender stems, chopped

Description

A comforting and flavorful Vegan Gambian Peanut Stew made with a rich peanut butter base, vibrant vegetables, and spices, perfect for a cozy meal.

Ingredients

Scale

1 1/2 tablespoons Simply Nature Organic Coconut Oil
1 large yellow onion, diced
6 garlic cloves, chopped
2 tablespoons freshly grated ginger
1 to 2 jalapeño peppers, diced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 1/2 teaspoons kosher salt
Black pepper to taste
4 cups low sodium vegetable broth (or water)
1 small handful of fresh thyme sprigs
1 pound sweet potatoes, peeled and finely diced
1/2 cup Simply Nature Organic Creamy Peanut Butter
1 can of cannellini beans (or other white beans)
1 can crushed tomatoes
5 cups chopped organic kale
1 tablespoon freshly squeezed lemon juice (or lime juice)
1/2 cup cilantro leaves and tender stems, chopped

Instructions

Heat a large, deep nonstick pan or Dutch oven over medium-high heat, add coconut oil, and sauté diced onions with a pinch of salt until starting to brown, about 5 minutes.
Add the chopped garlic, grated ginger, and diced jalapeño peppers and cook for 2 minutes until fragrant.
Stir in tomato paste, cumin, coriander, cinnamon, cloves, kosher salt, and black pepper; cook for 2 minutes.
Pour in vegetable broth and add thyme, sweet potatoes, peanut butter, rinsed beans, and crushed tomatoes; stir to combine.
Bring to a boil, reduce heat, and simmer for 20-25 minutes until sweet potatoes are fork-tender.
Optionally, blend half the mixture for a creamier consistency.
Add chopped kale and simmer for an additional 3-5 minutes until wilted.
Stir in lemon juice and cilantro, season to taste, and serve.

Notes

Store leftovers in an airtight container for 3-5 days or freeze for up to 3 months. For a spicier kick, add more jalapeños.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: African

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg

Keywords: Vegan, Gambian, Peanut Stew, Comfort Food, Healthy Dinner