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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 205.4
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 885.8 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Senegalese Peanut Stew with Spinach and Sweet Potatoes calories by ingredient
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Senegalese Peanut Stew with Spinach and Sweet Potatoes

Submitted by: SOUR_KRAUT

Introduction

http://msbitchcakes.blogspot.com/search/la
bel/Recipes
http://msbitchcakes.blogspot.com/search/la
bel/Recipes

Number of Servings: 5

Ingredients

    * 2 medium onions, chopped
    * 1 medium green pepper, cored and chopped
    * 1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
    * 2 medium carrots, peeled and thinly sliced
    * 2 medium garlic cloves, minced
    * 2 Tbsp ginger root, fresh, minced
    * 1/2 tsp ground cloves
    * 1/2 tsp table salt
    * 1/4 tsp cayene pepper
    * 4 cups vegetable broth, reduced sodium
    * 6 Tbsp peanut butter, natural, creamy variety
    * 8 cups spinach leaves, stemmed, packed, chopped

Directions

Instructions:
Chop the onion and pepper while large saucepan gets warm over medium heat. Chop onion & pepper. Add onion and pepper. Cook, stirring often, until softened, about 3 minutes-
Put onion and pepper in pan.

Meanwhile, chop sweet potato. Slice carrot and mince garlic. Stir in the sweet potato, carrots and garlic. Cook for 1 minute, stirring often. Mince the ginger. Add the ginger, cloves, salt and cayenne. Cook for 30 seconds. Pour in the vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover, reduce the heat to low, and simmer slowly.
Stir once in a while, until the sweet potatoes are tender, about 30 minutes. Meanwhile, chop the spinach-add the spinach.

Cook, stirring occasionally, for 10 minutes.

Yields: 6 servings (approx 1 2/3 cups per serving). 4 points per serving for WW.


Number of Servings: 5

Recipe submitted by SparkPeople user KTRAUT.






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