Senegalese Peanut Stew with Spinach and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
Member Reviews