West African peanut stew #vegan #gluten-free

West African peanut stew #vegan #gluten-free

This West African shelled nut stew is a veggie lover, (and vegetarian) comfort dish that is a long way from your customary juices based soup. The blend of ginger, garlic and flavors, for example, cumin will keep your taste buds asking for additional. Sweet potatoes and lentils will siphon you loaded with fiber and protein and will keep you fulfilled for a considerable length of time! Not exclusively is this stew delectable and generous, it is overly solid, so where would you be able to turn out badly?!

This healthy stew can without much of a stretch be made in an Instant pot or a moderate cooker. Despite the fact that for the formula beneath, I chose to simply made this essentially in a customary pot on the stove.

This West African shelled nut stew can be made in a customary pot, moment pot, or moderate cooker. The formula card beneath offers how to make this in a standard pot, however on the off chance that you need to make this in a moderate cooker or moment pot, include the majority of the fixings aside from the kale and cook on low for 6-8 hours. At that point include the destroyed kale 15 minutes before serving.

Also try our recipe Vegan Spanish Beans with Tomatoes

West African peanut stew #vegan #gluten-free

This West African peanut stew is a healthy recipe that is vegan and gluten-free! It's perfect for a cozy weeknight dinner.


  • 1 tbsp avocado oil
  • 1 large onion, finely chopped
  • 1-inch cube of ginger, grated
  • 5 garlic cloves, finely chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 turnip, cut into small cubes
  • 1/2 cup dried green lentils
  • 2 tsp cumin seeds
  • 2 tsp ground coriander (or coriander seeds)
  • 1/2 tsp cayenne pepper
  • 1 cup crushed tomatoes
  • 3 cups vegetable broth
  • 2 tsp maple syrup
  • 1 tbsp lemon juice
  • 3/4 cup chunky peanut butter
  • 2 cups kale, shredded
  • salt & pepper to taste
  • crushed peanuts and cilantro to top


  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the onion and let cook for 2-3 minutes until translucent. 
  3. Add the ginger and garlic and let cook for another 2 minutes. 
  4. Next add the sweet potato, turnip, lentils, cumin seeds, ground coriander and cayenne pepper and mix together, letting cook for about 1 minute. 
  5. Reduce the heat to medium-low, then add the crushed tomatoes and vegetable broth. Let simmer for 15 minutes. 
  6. Add in the rest of the ingredients and mix until combined. Let simmer for another 10 minutes. 
  7. Serve with crushed peanuts and cilantro. 

Read more our recipe : Easy & Quick Creamy Spicy Miso Ramen

Source : https://bit.ly/2Mdlnzo

Post a Comment