African Peanut Stew
- coconut oil
- 1 onion
- 4 cloves garlic
- 2 Tbsp fresh ginger (minced)
- 1 tsp salt
- 1 tbsp cumin
- .25 tbsp red pepper flakes
- .5 tbsp cinnamon
- 1 hot green pepper
- 6 oz tomato paste
- 1 cup peanut butter
- 1 acorn squash
- 12 oz frozen spinach
- 6 cups vegetable broth
- sriracha
- peanuts
Dice the onion. Saute in coconut oil with salt for several minutes until the onion softens.
Chop garlic & mince ginger. Add to onions & cook for several minutes until everything is soft.
Peel the squash. Cut in half to remove seeds, then cut into small (2 cm) chunks.
Add squash, cumin, cinnamon, & red pepper flakes to the pan. Cook for several minutes to soften squash.
Add broth, tomato paste, and peanut butter to pot.
Bring to a boil, then turn down heat & simmer about 20 minutes.
Shortly before serving, add frozen spinach. Bring soup up to desired temperature.
Top with peanuts & sriracha.
I served this over quinoa. The meat-eaters in our house added roast chicken to their bowls.
Recipe was inspired by:
- Vegan West African Peanut Stew at BudgetBytes
- Vegetarian West African Peanut Soup at Cookie and Kate