Spicy Peanut Stew with Cool Cucumber Sauce
Experience a harmonious blend of bold flavors and refreshing contrasts with this Spicy Peanut Stew with Cool Cucumber Sauce. This satisfying one-pot dish features hearty sweet potatoes, protein-packed chickpeas, and creamy peanut butter simmered in a fragrant, spiced tomato broth for a perfectly balanced heat. Fresh spinach adds a touch of greenery, while a dollop of tangy cucumber-yogurt sauce infused with lime and dill cools down every bite. Bursting with vibrant textures and global-inspired flavors, this easy-to-make, nutrient-rich stew is ready in under an hour and ideal for busy weeknights or cozy dinners. Serve it as a standalone meal or pair with crusty bread for a complete, unforgettable dining experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 cup smooth peanut butter
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned chickpeas, drained and rinsed
- 0.5 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 3 cups fresh spinach
- 1 cup plain Greek yogurt
- 1 small cucumber, grated and squeezed of excess liquid
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the diced red bell pepper and cubed sweet potatoes and stir to combine.
Mix in the tomato paste, cayenne pepper, and ground cumin. Cook for 2 minutes to enhance the flavors.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the sweet potatoes are tender.
Stir in the peanut butter and canned diced tomatoes. Simmer for another 5 minutes until the stew thickens.
Add the chickpeas and fresh spinach, and cook for 5 more minutes, allowing the spinach to wilt.
Season the stew with salt and black pepper to taste. Adjust spices if needed based on your heat preference.
While the stew is cooking, prepare the cucumber sauce by mixing the Greek yogurt, grated cucumber, fresh dill, lime juice, and a pinch of salt and pepper in a small bowl. Chill until ready to serve.
Serve the spicy peanut stew hot in bowls, topped with a dollop of the cool cucumber sauce. Enjoy!
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 7766 mg | 338% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 75.3 g | 269% | |
| Total Sugars | 93.1 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5714 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
