This African peanut stew is full of flavor, and we think you’ll love it. This recipe is less mainstream than those we often publish, so if you’d like less heat, you can easily cut down on the jalapeño peppers. This naturally gluten-free stew also freezes well, so make a lot and eat it throughout the week.
- 2 cups brown basmati rice
- 1 tablespoon high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
- 2 yellow onions, 1/2-inch dice
- 6 cloves garlic, minced
- 3 jalapeño chile peppers, seeded and finely chopped
- 2 tablespoons curry powder
- 1 tablespoon minced fresh ginger
- 4 cups low-sodium vegetable broth
- 2 cups boxed or jarred chopped tomatoes, with juices
- 1/3 cup smooth or chunky unsalted peanut butter
- 1 3/4 pounds sweet potatoes, 1-inch dice
- 4 cups shredded green or red Swiss chard
- Sea salt, to taste
- 1/3 cup coarsely chopped fresh cilantro
- Cook rice according to package directions. Cover and set aside.
- Meanwhile, in a 5- to 6-qt saucepan or stockpot, heat oil on medium. Add onions and sauté, stirring occasionally until tender, 5 to 7 minutes. Add garlic, jalapeños, curry powder and ginger and sauté for 1 more minute.
- Stir in broth, tomatoes and peanut butter. Add potatoes and chard and increase heat to medium-high.
- Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes. Season with salt.
- Divide rice among serving bowls. Top with stew and cilantro.