Vegan African Peanut Stew with Coconut Rice
This stew is creamy, nutty, and satisfying. The tomato and broth base balance out the peanut so it has just the right amount of flavor. Serve over coconut rice to complete the meal!
- 1 cup brown rice dry
- ½ cup canned coconut milk full or reduced fat
- 1 ¼ cup water
- Celtic sea salt to taste
- 1 Tbsp olive oil
- 1 shallot diced
- 2 Tbsp fresh ginger root peeled and minced
- 1 clove garlic minced
- 2-3 carrots peeled and sliced
- 1 medium sweet potato peeled and cubed
- 1 tsp Celtic sea salt
- 6 cups low sodium vegetable broth
- ¾ cup natural peanut butter unsalted
- ½ cup tomato paste
- Hot sauce to taste
- 3 cups baby spinach
Add the rice, coconut milk, water, an sea salt to a medium pot.
Bring the pot to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30-45 minutes until the rice is tender.
Stir periodically to prevent the rice from sticking to the bottom of the pot.
Pour the olive oil to a large stock pot and turn heat to medium.
Add the shallot and sauté until it begins to soften and turn translucent.
Add the ginger, garlic, carrots and sweet potato and continue to sauté for another three minutes. Stir often to prevent the garlic from burning.
Add the broth and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes or until the veggies just begin to soften.
Meanwhile, place the tomato paste, peanut butter, and hot sauce in a separate bowl. Add 1-2 cups of hot broth from the stock pot to the mixture an whisk to combine.
Add the peanut mixture back into the large stockpot and stir until it is evenly distributed.
Simmer the soup for another 10 minutes before adding the spinach. When the spinach is wilted, remove stew from heat and serve over coconut rice. Enjoy!
Make sure to use natural peanut butter with no added ingredients! No salt, sugar, or oil! My favorite brand is Crazy Richard's.
Learn how to make your own veggie broth here!
Instead of spinach, kale, Swiss chard, or collard greens would also work.
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