Peanut Stew with Spinach and Sweet Potatoes
3
Points®
Temps total: 1 h 11 min • Préparation: 23 min • Cuisson: 48 min • Portions: 6 • Difficulté: Facile
This African stew pairs cayenne with peanut butter to make a comforting winter warmer.
Ingrédients
Olive oil cooking spray
1 spray(s)
Onion
2 medium, roughly chopped
Green bell pepper
1 medium, cored and roughly chopped
Sweet potato
½ pound(s), peeled and chopped into 1/2-inch cubes
Carrots
2 medium, peeled and thinly sliced
Garlic
2 clove(s), large, minced
Ginger root
2 tbsp(s), fresh, minced
Ground cloves
½ tsp(s)
Table salt
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Vegetable broth
4 cup(s), reduced-sodium
Reduced sodium peanut butter
6 tbsp(s), natural, creamy variety
Fresh spinach
8 cup(s), leaves, stemmed, packed, chopped
Instructions
1
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
2
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
3
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
4
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
5
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
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