This vegetarian African peanut stew made with pantry staples makes for a nutritious and quick and easy weeknight meal. The sweet potatoes, cauliflower, and beans deliver a creamy and nutty flavor. Comfort food at its best!
- For the sauce: 1 (28 oz) can diced tomatoes, ¼ cup fresh cilantro, ½ cup peanut butter (or other nut butters if you prefer), 2 garlic cloves, 2 tsp cumin, ¼ tsp smoked paprika, ½ tsp cinnamon
- Veggies: 1 med onion (sliced), 1 tsp minced garlic, 3 medium sweet potatoes (cut into 1-in. pieces), 1 cauliflower head (cut into florets), 1 (15 oz.) beans (rinsed & drained. I used lima beans), 1 bunch of kale
- Place all the ingredients for sauce in food processor and process until smooth. In a large pot, add 1tsp olive oil, saute onion & garlic over med-high heat, about 1-2 min. Add the potatoes and cauliflower, pour sauce over, bring to boil and then simmer (lid covered) for about 30 min., or until veggies are softened (stir halfway through). Add beans and kale and cook for 3-5 min, or until kale has wilted. If you want to thin out the sauce a bit more, add chicken stock.
It looks like a lot of ingredients, but it’s super easy to make! Dump all the ingredients for the sauce in a food processor and then you’re 1/2 way there. Enjoy w/rice, lentils, quinoa, bread, what have you!
Now, see my 9 mo. old baby enjoying this dish 😉 Baby -approved!