This is one of my favorite stews on a chilly night. Feel free to add additional vegetables you enjoy.
African Almond Butter Vegetable Stew
- 1 1/2 cups yellow onion, chopped
- 1 cup carrot, peeled (or scrubbed) and chopped
- 1 cup celery, chopped (optional)
- 2 tablespoon fresh garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 1/2 tablespoon ground cumin
- 2 cups diced tomatoes with juice (jarred or canned)
- 4 cups reduced-sodium vegetable broth
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1/4 cup creamy or crunchy natural peanut butter, almond butter or other nut butter, organic preferred
- 1/4 cup fresh cilantro or parsley, chopped
- sea salt to taste
- *hot red pepper flakes
- On low heat let onions sweat until soft, in a large stock pot or dutch oven
- Add carrots and celery and let cook until soft and translucent, about 8-10 minutes. If they start to burn add enough water or broth to cover the bottom of pan.
- Add garlic, ginger, red pepper flakes and curry powder and cumin; sauté about 1 minute.
- Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit.
- Add broth, sweet potatoes and bring the mixture to a boil; 6-8 minutes.
- Reduce heat and simmer for 25-30 minutes until the sweet potatoes and vegetables are soft and the stew begins to thicken. Add the almond (or peanut) butter; stir to combine and simmer for 3-5 minutes. The stew will thicken further at this point.
- Add cilantro. Cook about 2 minutes.
- Season with salt.
- Garnish with Almonds