African Peanut Stew
2 Tbsp. olive oil
1 small white or yellow onion, diced
2 cloves garlic, minced
3 cups sweet potato or two large, peeled and large diced
15 oz. can white kidney beans, drained and rinsed
14.5 oz. can diced tomatoes, no salt added
1/2 cup light coconut milk
1/3 cup creamy peanut butter
1/2 cup water
1/4 tsp. salt
1 tsp. ground cayenne pepper
2 cups cooked quinoa in vegetable stock
1/2 cup chopped cilantro for garnish
1/4 cup unsalted peanuts for garnish
In a large pot heat the olive oil on medium low and add the onion and cook until softened. Add the garlic and saute for 2 more minutes.
Add the sweet potatoes, kidney beans, tomatoes with juice, coconut milk, peanut butter and water and stir until it comes together as a sauce.
Bring to a simmer by turning up the heat to medium. Add the salt and cayenne.
Reduce the heat to low and let simmer covered, stirring every 5 min. until potatoes are tender, about 20-25 min.
I found the stew to be a bit thick after cooking so I added a splash more water and coconut milk and adjusted the seasoning with salt.
Serve the stew over the cooked quinoa and garnish with cilantro and peanuts.