Creamy Peanut & Sweet Potato Stew
Welcome to Week 23! This vibrant, African-inspired stew proves that cooking on a tight budget doesn't mean sacrificing flavor or nutrition. Packed with affordable sweet potatoes, hearty spinach, and a rich peanut butter broth, it is the ultimate comforting, healthy, and inexpensive everyday dinner that stands out from the usual routine.
Ingredients
- Sweet potatoes (peeled and cubed)2 large
- Yellow onion (diced)1 medium
- Garlic (minced)3 cloves
- Fresh ginger (grated)1 tbsp
- Canned diced tomatoes1 can (400g)
- Vegetable broth3 cups
- Creamy peanut butter (unsweetened)0.5 cup
- Fresh or frozen spinach200 g
- Cooking oil1 tbsp
- Ground cumin1 tsp
- Salt1 tsp
Instructions
Heat the cooking oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 4 to 5 minutes until the onion becomes soft, translucent, and fragrant.
Stir in the ground cumin and salt, followed by the cubed sweet potatoes. Cook for another 3 minutes, stirring continuously to ensure the potatoes are well coated in the spices.
Pour in the canned diced tomatoes and the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the sweet potatoes are completely fork-tender.
Carefully take a ladle full of the hot broth from the pot and whisk it into the peanut butter in a small bowl until it forms a smooth paste. Pour this creamy mixture back into the main pot and stir well to combine.
Stir the spinach into the stew. Let it simmer gently uncovered for another 2 to 3 minutes until the spinach is wilted and the sauce has thickened nicely. Serve hot in bowls on its own, or over a bed of budget-friendly rice.
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