INDIAN PEANUT STEW
This is an easy, authentic dish from South Asia that appeals to a wide range of tastes. The combination of ingredients may appear unusual, but even those shy to experiment with new flavors love this one. Vegan-friendly!
Provided by HOOLIE
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
- Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.6 g, Fat 26.2 g, Fiber 7.5 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 321.6 mg, Sugar 8.3 g
VEGETARIAN INDIAN STEW
Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
- Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
- Serve over rice, and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
ONE-POT AFRICAN PEANUT STEW
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes. Next add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender. Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!
MAAFE (SENEGALESE PEANUT STEW)
This West African peanut stew, Maafe (or Mafe), is loaded with rich savory flavors. Any meat of your choice goes great in this perfectly spiced peanut butter and tomato based sauce.
Provided by GypsyPlate
Categories Main Courses
Time 1h10m
Number Of Ingredients 21
Steps:
- Season chicken or beef with all the marinating ingredients and marinate at least 30 minutes to a few hours.
- Heat 3 Tbsp oil over medium high heat in a skillet and sear meat 4-5 minutes per side, till it gets a nice brown color. Plate it out.
- If needed, add remaining 1 Tbsp oil. Add in chopped onion and sauté till it turns golden brown in color, scraping any brown bit from the bottom of the pan into the mixture.
- Add in minced ginger, garlic and jalapeño. Cook for a minute. Stir in tomato paste and cook for a minute. Add in tomato sauce along with salt, paprika, red chili flakes. Cook for 5 minutes.
- Stir in chicken broth and mix well. Add meat back to the pot along with carrots. Cook for 5 minutes.
- Add in peanut butter and stir well till it melts and combines well with the sauce. Cover and cook till meat is tender, about 45 minutes for chicken or about 1-1.5 hours for beef, depending on the cut. In the last half an hour of cook time, add in bell peppers. Taste and adjust for salt.
- Serve and garnish with chopped cilantro and peanuts.
- Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic. Heat the instant pot using SAUTE mode and once oil is hot, sear the meat pieces till they are little brown, 4-5 minutes per side. Plate them out.
- Add chopped onions to the pressure cooker and sauté, stirring up brown stickings from the bottom. Cook till onion is golden brown.
- Add in chopped ginger, garlic and jalapeno and cook for a minute. Add in tomato paste and cook for a minute. Stir in tomato sauce along with paprika, red chili flakes and salt. Cook for 5 minutes.
- Stir in chicken broth. Add in peanut butter and stir well till it is dissolved. Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure cook on HIGH for 5 minutes for chicken and 35 minutes for beef. In the case of beef, add in bell peppers later, as they can turn to mush, or skip them altogether.
- Release pressure using the natural release method according to manufacturer's instructions, 10-20 or 10 minutes. Select CANCEL and open the lid. Garnish with cilantro and peanuts.
- Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.
- You can directly put the meat in the crock pot, or take the extra step to brown it first in an oiled pan searing 4-5 minutes per side. After browning, place it in the crock pot.
- Sauté onions till golden brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and salt. Pour this mixture over the meat and mix everything well.
- Add in carrots or any other root vegetables you want. Cover and cook 4 hours on high or 7-8 on low for chicken. If using beef, cook 5-6 hours on high or 8-9 hours on low. Towards the last one and half hour you can add in bell peppers. Taste for seasoning and garnish with cilantro and peanuts.
Nutrition Facts : Calories 776 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 157 milligrams cholesterol, Fat 62 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 988 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat
CHICKPEA & PEANUT STEW
Nice vegan stew made creamy by the peanut butter. I love to make this extra spicy to contrast the sweet of the peanut butter. For even more zing (and to add the health benefits) I like to add a few more minced cloves of garlic a minute or two before it's done. Changed a bit but originally from Kate's(Vegan)Cookery Site.
Provided by Yogi8
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- cook onion till almost soft in broth or a little oil.
- add garlic and other veggies and cook for a couple minutes.
- Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
- Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
- Great with added cayenne for extra spice.
Nutrition Facts : Calories 176.8, Fat 10.8, SaturatedFat 2.2, Sodium 106.4, Carbohydrate 16.5, Fiber 4.5, Sugar 8.6, Protein 7.8
VEGETARIAN PEANUT SOUP
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
Provided by Cookie and Kate
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg
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