This is one of my favorite recipes. It’s easy, satisfying, vegan, gluten-free and most importantly delicious! I was fist introduced to this stew at a cafe I worked at in graduate school. Each time the cook would make it a little different and over the years I have tweaked it to feature my some of my favorite tastes. When I worked as a research biologist I spent a lot of time in remote field camps in Alaska. At the end of a long day I would make this for the whole crew because its so simple and totally satisfying. It quickly became a favorite. I love this one-pot wonder most of all because it reminds me of the simple pleasure of sharing a warm meal with good friends. Enjoy!
African Peanut Stew – Vegan and Gluten-Free
Ingredients
- 3 cups veggie broth
- 1 can coconut milk
- 1 can diced tomatoes
- 1 small onion finely chopped
- ~ 1 inch piece of ginger
- 2 -3 cloves garlic
- 1/4 teaspoon of salt and more to taste
- 1/4 teaspoon of cayenne pepper
- 2 cups carrots
- 1 1/2 cups potatoes (cut and boil before adding to stew)
- 1 can garbanzo beans
- 1 1/2 cups broccoli
- 1/2 cup crunchy peanut butter
- 2 tablespoons of coconut oil (I use ghee but then its not vegan)
Directions
- cut all veggies to bit sized
- finely chop garlic and ginger
- boil potatoes for 5 mins, drain and set aside
- in a large pot heat oil and sauté garlic, onion, ginger, salt and cayenne ~ 3 mins
- add carrots and cook a ~ 2 more mins
- add stock, coconut milk and tomatoes, bring to a boil then simmer for 5 mins
- add potatoes and beans and simmer for 5 mins more
- add broccoli and slowly stir in peanut butter
- simmer 5 mins more
Serve with an optional squeeze of lime and your favorite hearty bread or gluten-free whole grain.
Enjoy!
Kate