African Peanut Stew

Ingredients: – 1 onion (2 cups chopped) – 2 tablespoons olive oil – 2 tablespoons ginger minced – 4 cloves garlic minced – 2 teaspoons cumin – 2 teaspoons coriander

Ingredients: – 5 cups low sodium vegetable broth – 6 oz. tomato paste – Salt and pepper – 2  teaspoons sriracha sauce – 2 tablespoons finely chopped serrano pepper – 1  cup peanut butter

Ingredients: – 2  medium sweet potatoes  (4 cups chopped) – 1 medium eggplant (3 cups, chopped) – 1 small yellow squash or zucchini (2 ½ cups chopped)

Heat a large pot on medium heat. Add olive oil and chopped onion. Sauté onion until translucent, about 5 minutes. Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer.

Heat a large pot on medium heat. Add olive oil and chopped onion. Sauté onion until translucent, about 5 minutes. Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer.

Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter and sweet potatoes. Bring to a boil, and then reduce heat and simmer until

Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter and sweet potatoes. Bring to a boil, and then reduce heat and simmer until

sweet potato starts to soften, about 15-20 minutes with the lid on. Add chopped eggplant and squash. Still covered, cook until tender, about 10 minutes.

sweet potato starts to soften, about 15-20 minutes with the lid on. Add chopped eggplant and squash. Still covered, cook until tender, about 10 minutes.

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