Michelle Minnaar

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew

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Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The peanut butter adds depth and nuttiness to the vegetables, but also tempers the cayenne pepper and curry. Who needs meat if a meal can be so deliciously filling?

Prep time: 30 minutes
Cook Time: 40 minutes
Total time: 1 hour and 10 minutes
Yield: 4-6 servings

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew

Ingredients

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew ingredients - Peanut Butter & Co. Old Fashioned Smooth Peanut Butter

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew ingredients - chopped vegetables

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew ingredients - chopped vegetables

1 onion, peeled and chopped
4 tablespoons/60ml peanut oil
2 garlic cloves, peeled and crushed
2 teaspoons/10ml grated root ginger
1/4 teaspoon/1.25ml cayenne pepper
12 ounces/350g sweet potatoes, cut into 1-inch cubes
1 tablespoon/15ml mild curry paste
3 tablespoons/45ml tomato purée
About 2 cups/500ml vegetable stock
1 tablespoon/15ml brown sugar
8 ounces/225g mushrooms, quartered
8 ounces/225g spinach leaves, washed and trimmed
1/4 cup/60ml Old Fashioned Smooth peanut butter
2 tablespoons/30ml heavy/whipping cream (optional)
2 tablespoons/30 ml coriander, chopped
salt and pepper, to taste
coriander sprigs, for garnish

Procedure

1. Heat the oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Heat the oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes

2. Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture, and fry for 3-4 minutes.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture, and fry for 3-4 minutes.

3. Mix the tomato purée and sugar with the stock and add to the saucepan. Bring to the boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Mix the tomato purée and sugar with the stock and add to the saucepan.

4. Roughly shred the spinach leaves. Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Roughly shred the spinach leaves. Add the mushrooms and spinach to the stew and cook for 5 minutes

5. Mix a few spoonfuls of the stew juices with the peanut butter to soften it, and then add to the vegetables. To take the edge off the curry even more, you can add some heavy cream.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Mix a few spoonfuls of the stew juices with the peanut butter to soften it, and then add to the vegetables

6. Add the coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Add the coriander, season with salt and pepper to taste.

Serving Suggestion: Rice is ideal for this dish, since it soaks up all the sauce and flavor!

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 6

Per Serving 242 calories

Fat 15 g

Carbs 24 g

Protein 7 g

6

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew

Ingredients

  • 1 onion, peeled and chopped
  • 4 tablespoons peanut oil
  • 2 garlic cloves, peeled and crushed
  • 2 teaspoons grated root ginger
  • 1/4 teaspoon cayenne pepper
  • 12 ounces sweet potatoes, cut into 1-inch cubes
  • 1 tablespoon mild curry paste
  • 3 tablespoons tomato purée
  • About 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 8 ounces mushrooms, quartered
  • 8 ounces spinach leaves, washed and trimmed
  • 1/4 cup Old Fashioned Smooth Peanut Butter & Co. peanut butter
  • 2 tablespoons ml coriander, chopped
  • salt and pepper, to taste
  • coriander sprigs, for garnish

Instructions

1. Heat the oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes.
Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Heat the oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes
2. Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture, and fry for 3-4 minutes.
Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture, and fry for 3-4 minutes.
3. Mix the tomato purée and sugar with the stock and add to the saucepan. Bring to the boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.
Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Mix the tomato purée and sugar with the stock and add to the saucepan.
4. Roughly shred the spinach leaves. Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.
Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Roughly shred the spinach leaves. Add the mushrooms and spinach to the stew and cook for 5 minutes
5. Mix a few spoonfuls of the stew juices with the peanut butter to soften it, and then add to the vegetables. To take the edge off the curry even more, you can add some heavy cream.
Peanut Buttery Sweet Potato, Spinach & Mushroom Stew - Mix a few spoonfuls of the stew juices with the peanut butter to soften it, and then add to the vegetables
6. Add the coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.

PEANUT BUTTER GIVEAWAY

What other kinds of vegetables would you want to add to this peanut butter stew?

Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, November 10th, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 11/17/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Smooth peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Peanut Buttery Sweet Potato, Spinach & Mushroom Stew, 9.0 out of 10 based on 2 ratings

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15 Responses to Peanut Buttery Sweet Potato, Spinach & Mushroom Stew

  1. Kelli says:

    I’d add kale.

  2. Sophia Jeng says:

    Kale and cauliflower. And use kabocha or butternut squash instead of the sweet potato.

  3. Dandi D says:

    I might throw in some sweet red peppers.

  4. Kristine says:

    I would try some celery or broccoli.

  5. Michelle says:

    Perhaps some fresh tomatoes, I know there is puree in the recipe but I love tomatoes in stew!

  6. Jessica says:

    Bell Peppers!

  7. Jessica says:

    Broccoli, carrots, asparagus… all would go well!

  8. sawa says:

    so, to enter the contest….I would add: chunks of any kind of squash like butternut or acorn. perhaps some tomatoes. perhaps some corn.
    I am making this tonite! I would LOVE to win that peanut butter…we’ve just finished our jar!

  9. Erin R. says:

    Diced tomatoes.

  10. Frank says:

    Sweet red peppers and perhaps eggplant

  11. Jennifer says:

    Cauliflower!

  12. megan says:

    root vegetables such as carrots, parsnips, russet potatoes, red potatoes and butternut squash

  13. V Stark says:

    I would add several different types of mushrooms. Potato, tofu, eggplant, carrots… Veggies aside, I would use yogurt rather than cream. This would be lovely over rice noodles, too.

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Peanut Buttery Sweet Potato, Spinach & Mushroom Stew