{Nourish} African Almond Butter and Root Vegetable Stew

African Peanut Stew: Gluten Free, Dairy Free, Vegan, One-Pot MealConsidering one of my Top 5 intentions for the New Year is to eat more vegetables I figure it’s the perfect time to share a meatless meal with all of you. This African Almond Butter and Root Vegetable Stew has been a winter staple in my house for years. Hearty and satisfying, the flavors are bold and interesting and it’s gluten-free, dairy-free and vegan to boot. Rest assured. If you are a meat-eater and you’re thinking this is not a recipe for you, I encourage you to give it a go as I have yet to meet an omnivore that didn’t love this soulful dish. Oh, it’s also worth noting that this stew tastes equally as delicious if not better the next day.

Years ago I was invited out to lunch with a friend. She picked a vegetarian spot in the city. It was winter and I was craving something warm and cozy. The waiter shared the specials for the day and one happened to be an African Peanut Stew which I had never heard of before. Made with warming flavors like curry spices and ginger, root vegetables, kale and creamy peanut butter I was curious to try it and immediately thankful I did. This flavorful and nourishing stew quickly became my all-time favorite vegetarian meal. It still proudly holds that spot even after all those years. Needless to say I had to recreate it at home. I swapped the peanut butter for almond butter many years later though I still toggle back in forth depending on what’s in my pantry. This African Almond Butter and Root Vegetable Stew has been served to friends and family and the feedback is always the same. That was so delicious and unique and satisfying. I know you are going to love it too.

Meal Prep Tips {New to the blog this year, I’ll be sharing meal prep tips so you can plan ahead and cut down on the cook time the day of}

  1. Pre-dice onions, carrots and celery ahead of time and store them in the fridge. This is a great time to prep veggies for snacking as well.
  2. Pre-cut the kale and prep extra for salads and smoothies through out the week. Store them in a zip-lock bag with a moist paper towel to keep them crisp
  3. Avoid the can by making a large batch of beans and then portioning them out and freezing them for later. Tip: check the freezer aisle at your grocery store as pre-cooked, never canned beans are beginning to be sold there.
  4. Purchase pre-cut sweet potatoes or butternut squash for ease the day of or peel and cut them ahead of time and store it in the fridge.

African Almond Butter and Root Vegetable Stew @katiecavutord

 

African Almond Butter and Root Vegetable Stew
Serves 6
Gluten Free, Dairy Free, Vegan
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 2 tablespoons extra virgin olive oil, coconut oil or avocado oil
  2. 1 1/2 cups yellow onion, chopped
  3. 1 cup carrot, peeled (or scrubbed) and chopped
  4. 1 cup celery, chopped
  5. 2 tablespoon fresh garlic, minced
  6. 2 tablespoons fresh ginger, peeled and minced
  7. 1 tablespoon curry powder
  8. 1/2 tablespoon ground cumin
  9. 2 cups diced tomatoes with juice (jarred or canned)
  10. 4 cups reduced-sodium vegetable broth
  11. 1 large sweet potato, peeled and cubed (about 2 cups)
  12. 1 1/2 cups cooked chickpeas
  13. 1/4 cup creamy or crunchy natural peanut butter, almond butter or other nut butter, organic preferred
  14. 1/4 cup fresh cilantro, chopped
  15. 3 cups chopped kale
  16. sea salt to taste
  17. *hot red pepper flakes
Instructions
  1. Over medium high heat, add the olive oil in a medium to large stock pot or dutch oven.
  2. Add onions, carrots and celery; sauté until soft and translucent, about 5 minutes.
  3. Add garlic, ginger, red pepper flakes and curry powder and cumin; sauté about 1 minute.
  4. Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit.
  5. Add broth, sweet potatoes and chickpeas and bring the mixture to a boil; 6-8 minutes.
  6. Reduce heat and simmer for 25-30 minutes until the sweet potatoes and vegetables are soft and the stew begins to thicken. Add the peanut butter; stir to combine and simmer for 3-5 minutes. The stew will thicken further at this point.
  7. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes.
  8. Season with salt.
  9. Garnish with Almonds.
Notes
  1. You can use a blend of sweet potato and butternut squash as well
Katie Cavuto https://katiecavuto.com/

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8 thoughts on “{Nourish} African Almond Butter and Root Vegetable Stew

  1. First time visitor to your site and I am hooked! Holy wow, this recipe is amazingly delicious. Definitely adding this to my regular rotation. I made a few subs, some for preference and some based on what I had in my pantry:
    Red Palm Oil for the oil
    2 teaspoons powdered ginger instead of fresh
    Chicken stock
    Doubled the peanut butter
    Omitted cilantro because I didn’t have any 🙂

    I am not sure I can wait until lunch to eat the leftovers!

    1. Welcome! Thanks for saying hi and for the comments and the swaps! I love them and can imagine the stew was delicious with double the peanut butter! Yummy! This is one of my favorite recipes and the leftovers are just as divine!

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