African peanut stew

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Beef kofta curry generates four times as much CO2e as African peanut stew, and steak and chips generates 6.3 times more CO2e.

From Making Thyme for Health

Serves 4

Ingredients

  • 1 tablespoon extra virgin olive oil (optional*)
  • 3/4 onion, finely chopped (about 2 cups)
  • 3/4 jalapeno, cored and finely chopped (about 2 tablespoons)
  • 3 garlic cloves, minced (about 2 tablespoons)
  • 1 1/3 tablespoons fresh ginger, peeled and minced
  • 1 1/3 teaspoons cumin
  • 1/8 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 1 1/3 cups large sweet potato, peeled and cut into cubes
  • 1/3 cup unsweetened creamy peanut butter
  • 2 2/3 cups vegetable broth
  • 2/3 cup water
  • 1 bunch collard greens, stems removed and chopped
  • fresh coriander
  • cooked brown rice
  • roasted peanuts
  • lime juice for serving

Method

  1. In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes.
  2. Next add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
  3. Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with coriander, peanuts, and lime juice. Enjoy!