Golden Peanut & Sweet Potato Stew
Looking for a budget-friendly dinner that doesn't compromise on flavor or nutrition? Our Week 20 recommendation transforms humble sweet potatoes and pantry-staple peanut butter into a rich, creamy, and deeply satisfying everyday meal. It's an incredibly affordable powerhouse of vitamins and plant-based protein that stands out from the usual dinner rotation.
Ingredienser
- Sweet potatoes2 pcs
- Yellow onion1 pcs
- Garlic cloves3 pcs
- Fresh ginger, grated1 tbsp
- Olive oil1 tbsp
- Ground cumin1 tsp
- Crushed tomatoes1 can
- Vegetable broth500 ml
- Creamy peanut butter4 tbsp
- Fresh spinach150 g
Gör så här
Peel and dice the sweet potatoes into bite-sized cubes. Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic, grated ginger, and ground cumin, cooking for another minute until highly fragrant.
Add the diced sweet potatoes, crushed tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
In a small bowl, whisk the peanut butter with a ladle of the hot broth from the pot until perfectly smooth. Pour this creamy mixture back into the stew and stir well to thicken the broth.
Gently stir in the fresh spinach and let it cook for 2 minutes until completely wilted. Season with salt and pepper to taste. Serve hot on its own, or alongside some affordable rice.