dinner on wednesday, january 15

dinner on wednesday, january 15


This colorful stew has a deep, rich flavor owing to the peanut butter and spices, and it’s so easy to make. Crunchy peanut butter works especially well in this dish, adding an extra layer of texture. Serve over rice, couscous, or quinoa.

2 tsp Olive Oil
1 medium sized yellow onion, minced
3 garlic cloves, minced
2 tsp grated fresh ginger (optional)
1 tsp ground coriander
1 tsp ground cumin
1 teaspoon curry powder
¼ tsp cayenne pepper
2 medium sized sweet potatoes, peeled and cut into ½ inch dice
1 green bell pepper, seeded and cut into ½ inch dice
2 14oz cans kidney beans, rinsed and drained
1 14oz can diced tomatoes, with their juices.
1/3 cup peanut butter, preferably crunchy
1 ½ cups vegetable broth
Salt and freshly ground black pepper
6 cups coarsely chopped fresh spinach (I used 3 cups)
1. Heat the oil in a medium sized skillet over medium-high heat. Add the onion and sauté until softened, about 5 mins. Add the garlic and cook for 1 minute longer, then stir in the ginger (if using), coriander, cumin, curry powder, and cayenne.
2. Transfer the onion mixture to the slow cooker. Stir in the sweet potatoes, bell pepper, beans, and tomatoes and their juices.
3. Ladle about ½ cup of the broth into a small bowl and whisk in the peanut butter, then scrape the mixture into the slow cooker along with the remaining broth. Season to taste with salt and pepper. Cover and cook on low for 5 hours.
4. Stir in the chopped spinach, then cover and continue cooking for 1 hour.
5. Serve over cooked quinoa, couscous, or rice. (I used quinoa).

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