Vegan African Peanut Stew

Vegan African Peanut Stew recipe with potatoes, tomatoes and meaty soy curls (no chicken,) spiced with garlic and ginger in a creamy peanut butter, tomato and coconut milk broth.

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INGREDIENTS

– 1 carrot sliced into rounds – 1 yellow onion diced – 3 cloves garlic minced – 1.5 inch ginger root grated or 2 tsp ground ginger – 2.5 tsp ground coriander – 1.5 tsp turmeric – 1 tsp chili powder or to taste – 2 tbsp nutritional yeast – 4 oz soy curls – 2.25 cups can coconut milk full fat – 15 oz can tomatoes lightly crushed – 3/4 cup peanut butter – 5 cups water or low sodium veggie stock – 4 cups golden or sweet potatoes diced – 3-4 cups dark leafy greens: collard greens kale or wok choy (chopped & stems removed) – 1-2 juicy limes + a few wedges for serving – 1 cup fresh cilantro roughly chopped – 1/2 cup salted peanuts for garnish – 1 red chili pepper sliced for garnish optional – black sesame seeds for garnish – sea salt & black pepper to taste – hot water for soaking the soy curls

Step 1

Soak the soy curls in hot water for 20 minutes or so while you start the stew.

Step 2

In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent. (omit oil for WFPB & Plantricious diets).

Step 3

Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.

Step 4

Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk and 5 cups of water or veggie stock.

Step 5

Whisk in the peanut butter until combined and bring the stew to a simmer.

Step 6

Drain the soy curls and use your hands to squeeze as much water out of them as possible. Transfer to a cutting board and run your large knife through them to chop them into bite size pieces then add into the stew.

Step 7

Cover with a lid and cook for 30 minutes. Taste and season with sea salt.

Step 8

Add the diced potatoes and chopped collard greens and simmer an additional 10 to 15 minutes until the potatoes have softened.

Step 9

If using kale, spinach, wok choy or swiss chard wait add them to the stew until the very last 3 or 4 minutes.

Step 10

Squeeze in a large juicy lime and serve garnished with fresh cilantro, salty peanuts, chili pepper to taste and extra lime wedges. If you prefer a thinner consistency of the stew just add a little more veggie stock or water.

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