Ww Senegalese Peanut Stew with Spinach and Sweet Potatoes
Experience the vibrant flavors of West Africa with this hearty Senegalese Peanut Stew, a comforting one-pot dish brimming with wholesome ingredients like tender sweet potatoes, fresh spinach, and creamy natural peanut butter. Perfectly spiced with cumin, coriander, and smoked paprika, this stew is both vegan and gluten-free, making it a fantastic option for diverse dietary needs. The combination of savory vegetable broth and a splash of tangy lime juice creates a perfectly balanced flavor profile, while a garnish of fresh cilantro adds a refreshing finish. Ready in under an hour and easy to prepare, this healthy, plant-based dish is ideal for meal prep or weeknight dinners. Serve it over fluffy rice or nutty quinoa to soak up every last drop of its rich, velvety goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 0.5 cup peanut butter (natural, unsweetened)
- 1 14-ounce can diced tomatoes (canned or fresh)
- 6 cups fresh spinach
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the diced red bell pepper and cubed sweet potatoes to the pot, stirring to combine.
Sprinkle in the ground cumin, ground coriander, smoked paprika, and crushed red pepper flakes. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the sweet potatoes are tender.
In a small bowl, whisk together the peanut butter and a ladleful of hot broth from the pot until smooth. Stir this mixture back into the pot.
Add the diced tomatoes to the stew and simmer for another 10 minutes, stirring occasionally.
Stir in the fresh spinach and cook for 2-3 minutes until wilted.
Remove the pot from heat and add the lime juice, salt, and black pepper. Adjust seasoning to taste.
Garnish with chopped cilantro before serving.
Serve warm on its own, or over cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 60.3 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5027 mg | 107% | |
*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.
