African Stew with Peanut Butter

Hearty and satisfying one-pot African peanut stew.

Prep Time10

Cook Time35

Course: Dinner, Lunch, Main Dish

Keyword: Dairy-Free, Gluten-Free, Vegan

Servings: 4

Author: Shelly

Olive oil
1 large onion - diced
2 in ginger - minced
3 celery stalks - diced - optional
3 scallions - chopped - optional
1 - 2 tablespoons curry paste - I used Thai red curry paste
4 small sweet potatoes* - peeled and sliced or diced
3 large ripe tomatoes or 28oz./ 800 gram diced tomatoes
1½ cups water or vegetable stock
Salt
7-10 leaves kale - spinach, Swiss chard or collard green, chopped (remove the spine of the kale)
2 cups mushrooms - whole or sliced (if large, slice them)
1 - 2 tablespoon fish sauce - optional
3 tablespoons peanut butter
Handful cilantro - chopped

Warm about 3 tablespoons of olive oil in a medium-large pot. Add the onion and ginger and sauté for 2-3 minutes. Add the celery, scallions, sweet potatoes and curry paste, and stir. sauté for 3 minutes then add the tomatoes, water or stock and salt and bring into a boil. Lower the heat to simmer, cover the pot and cook for 20 minutes.
Add the kale , mushrooms, fish sauce and peanut butter and stir gently. Cook for 10 more minutes. Remove from the heat, taste and correct seasoning and sprinkle the cilantro over. Serve as is or with basmati rice.

* if you don't have sweet potatoes you can use carrots instead.