You Have It made – Delicious, Healthy, Do-Ahead Meals – Ellie Krieger
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
- Preheat the broiler on high
- 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
- 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.
- 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.
- 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.