Senegalese Peanut Stew with Spinach and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 2 medium roughly chopped Green Peppers (bell peppers), 1 cup, chopped 1/2 lb. Sweet potato, peeled & chopped in 1/2" cubes Carrots, raw, 2 medium, peeled and thinly sliced Garlic, 2 cloves minced Ginger Root, 6 tsp minced Cloves, ground, 1/2 tsp Salt, .1/2 tsp. Pepper, red or cayenne, 1/4 tsp. Chicken Broth, 4 cups Natural Creamy Peanut Butter, 6 tbsp Spinach, fresh, 8 cup chopped
Coat a large saucepan with cooking spray over medium heat. Add onion and bell pepper; cook stirring often until softened, about 3 minutes.
Stir in potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook 30 seconds.
Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover and reduce heat to low and simmer slowly, stirring once in a while until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook stirring occasionally, for 10 minutes.
Serving Size: Makes 6 Servings 1 2/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user CATMARTENS.
Stir in potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook 30 seconds.
Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover and reduce heat to low and simmer slowly, stirring once in a while until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook stirring occasionally, for 10 minutes.
Serving Size: Makes 6 Servings 1 2/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user CATMARTENS.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 8.8 g
- Cholesterol: 3.3 mg
- Sodium: 959.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.2 g
- Protein: 6.6 g
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