Cookbook Challenge

You Have It made – Delicious, Healthy, Do-Ahead Meals – Ellie Krieger

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Add some flavor to your stew with the crunch of peanuts, adding a delightfully crunchy contrast.

African Peanut Stew

Ingredients: Serves 6

  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 3 tablespoons peanut oil; divided
  • 1 teaspoon salt, divided
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons finely grated fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 3 cups low-sodium vegetable broth

Preparation:

  1. Preheat the broiler on high
  2. On a sheet pan, toss the eggplant with 1 tablespoon of the oil and ½ teaspoon of the salt. Broil about 6 inches from the heat, stirring occasionally, until golden grown, 10 to 12 minutes
  3. Heat the remaining 2 tablespoons oil in a large, heavy pot, such as a Dutch oven, over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic, ginger, coriander, cumin, in the remaining ½ teaspoon salt, the cinnamon, and turmeric, and cook, stirring for one minute.
  4. Stir in the broth, tomatoes with their juices, collard greens, sweet potatoes, bell peppers, and broiled eggplant to bring to a boil. Lower the heat to a medium-low and simmer, covered, until the vegetables are tender, about 25 minutes.
  5. Stir in the peanut butter and simmer until it is incorporated, 3 minutes. The stew may be refrigerator or frozen at this stage. Serve garnished with the chopped peanuts.
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