So we've been down this road before, using a recipe that was just way too peanut buttery. One night this week, I asked Chris if he had any dinner requests, and he emailed me.... the exact same too-peanut-buttery West African Peanut Stew recipe. But luckily for us, Katelyn suggested a similar but much better recipe in the comments after the first go-round, so I turned the that one for inspiration, and it was fantastic. I messed with quantities some, so here's what I did with it:
1. Dice an onion and 2 small sweet potatoes into very small dice. Toss them into some coconut oil on medium-high heat to soften. When they are close, add 2 tsp of diced garlic as well.
2. Add 1 can fire-roasted tomatoes, 1 can drained chickpeas, 6 cups veg broth, 4 TB natural peanut butter, 2 TB coconut milk, a squirt of ginger from a tube, 1 TB each red curry and garam masala, 2 tsp cayenne, and 1 tsp cinnamon, and some torn kale if you like your vitamins. Simmer till done.
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It's spicy, brothy, savory, and a total winner - thanks sister!
1. Dice an onion and 2 small sweet potatoes into very small dice. Toss them into some coconut oil on medium-high heat to soften. When they are close, add 2 tsp of diced garlic as well.
2. Add 1 can fire-roasted tomatoes, 1 can drained chickpeas, 6 cups veg broth, 4 TB natural peanut butter, 2 TB coconut milk, a squirt of ginger from a tube, 1 TB each red curry and garam masala, 2 tsp cayenne, and 1 tsp cinnamon, and some torn kale if you like your vitamins. Simmer till done.
.JPG)
It's spicy, brothy, savory, and a total winner - thanks sister!
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