Peanut Stew
A hearty stew combining creamy peanut butter, hearty vegetables, and spices. Perfect for a chilly evening, it brings the warmth of garlic, ginger, and cumin to your table for a satisfying meal.
- Yield
- 6 Servings
- Serving size
- 1 serving
- Rating
- 3.00 of 5 (2 ratings)
Food groups
- Protein Foods: 2 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 1/2 cup tomato paste
- 1 can diced tomatoes (about 15 oz)
- 4 cups low sodium vegetable broth
- 2 pounds whole yellow or red potatoes, peeled, halved, and cut into quarters (about 6 potatoes)
- 2 cups kale, roughly chopped
- 1/4 cup peanuts, chopped
- 1 whole lime, zest and juice
Directions
- Heat oil over medium heat in a pot and add onions.
- Cook for a few minutes.
- Add ginger and garlic.
- Cook for 1-2 minutes.
- Add cumin and salt.
- Add peanut butter, tomato paste, diced tomatoes, and vegetable broth.
- Bring to a boil and add potatoes.
- Simmer for 15-20 minutes or until potatoes are fork-tender and cooked through.
- Add kale, and continue to cook for 1-2 minutes, Serve garnished with lime zest, lime juice, and crushed peanuts; drizzle with Sriracha for a spicy kick (optional)
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 352.77 |
| Total Fat | 17.16 g |
| Saturated Fat | 3.17 g |
| Monounsaturated Fat | 9 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 41.77 g |
| Dietary Fiber | 7.17 g |
| Total Sugars | 10.99 g |
| Added Sugars included | 1 g |
| Protein | 11.52 g |
| Calcium | 98 mg |
| Potassium | 1315 mg |
| Sodium | 496.72 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 105 mg |
| Phosphorus | 234 mg |
| Selenium | 3 mg |
| Zinc | 2 mg |
| Vitamin A | 52 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 42 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 4 mg |
| Vitamin K | 41 mcg |
| Folate | 78 mcg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.2 mg |
| Niacin | 7 mg |
| Choline | 56 mg |
Notes
Yellow and red potatoes will stay fork tender in this stew. Russet potatoes may fall apart and get mushy.
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Source
Recipe by: Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/peanut-stew. Federal works are public domain in the United States.