Peanut Butter Stew

Why I love it

This is one of those easy vegan recipes that tastes divine. Yes, it’s peanut butter stew. It’s really a peanut stew but I want the peanut butter lovers out there to know that this is their calling. Whether it’s cozy season near you or not, this stew is my favorite for every time of year. I LOVE making a hearty stew, especially when I can add my protein, vegetables, carbs, and fats all to one meal. I make this recipe at least once a week and I’m obsessed. The recipe below shows how I stew it!

Ingredients

• 1 cubed sweet potato

• ½ cup creamy or crunchy peanut butter (I used crunchy)

• 1-2 15 oz cans of kidney beans

• 2 tsps vegetable base (I used Better than Bouillon)

• 1 tsp curry paste (I used Walkerswood)

• 1 tsp tomato paste

• 3 cups water

• 1 diced jalapeño

• 1 diced yellow onion

• 2 cloves minced garlic

• 1 tbsp chili powder

• 1 tsp ginger powder

• A handful of spinach

• A splash of lime juice

• Olive oil to taste

• Salt and pepper to taste

• Optional: rice and peanuts

Replacements

You can replace the peanut butter with almond butter.

Recipe

1. Start out with sautéing the jalapeño, onion, and garlic with chili powder, ginger powder, and olive oil in a large pot on low heat for 10 minutes.

2. Mix in the curry paste, tomato paste, salt, and pepper and cook for 5 additional minutes.

3. Add in the sweet potato, vegetable base, water, and peanut butter. Mix thoroughly so the peanut butter gets evenly distributed and turn the heat to high.

4. Once this reaches a boil, turn the heat down and bring it to a simmer and cover for 30 minutes. Finish it with lime juice, spinach, and kidney beans. Serve it over basmati rice and top with peanuts. Enjoy!