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Spicy Natural Peanut Butter Stew


The weather in Calgary lately is: curl up in a fuzzy blanket, with the fireplace on, watching netflix with a big bowl of life-fulfilling soup. You know the vibe. March tends to be the time where people are starting to plan their outdoor gardens, but also have to brush off their car from snow at the same time. So we wanted to make a delicious, warming stew that you can meal prep and heat up whenever the forecast changes on a dime. And the snowier it is - the spicier you can make it (that will heat you right up - trust).

Make time: 60 minutes | Makes 4 Servings | Vegan | Gluten Free

nude's Natural Peanut Butter just completes this recipe!

Natural peanut butter, sweet potato stew topped with roasted peanuts, sriracha, cilantro, and hemp hearts.

Ingredients

  • 4 cups vegetable broth
  • ½ cup smooth or crunchy natural peanut butter
  • 3 small sweet potatoes
  • 3 tablespoons tomato paste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger (or powdered ginger)
  • 1 tsp cumin
  • ½ teaspoon chili powder
  • ½ teaspoon chili pepper flakes
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ tsp fresh ground pepper
  • 1-4 cups fresh greens like kale or spinach
  • Drizzle of sriracha if you are into heat
  • You can serve on brown rice, quinoa, noodles if you want as well!

Method

1. Add onion, garlic, ginger and tomato paste into a large pot with a splash of water. Put on the stove at low-medium heat and get things sizzling! Also, this is the time to start cooking your grains if you are serving this stew on rice or noodles!
2. While the onion mixture is cooking, chop up the sweet potatoes into small pieces. Keep an eye on the onions, and take off heat when they are soft and translucent.
Natural peanut butter being scooped into pan.
3. Pour the 4 cups of veggie broth into the pot, sweet potatoes, along with the ½ cup of natural peanut butter, and put back on the stove on medium heat.
4. Add 1tsp cumin and 1/2 tsp of fresh ground pepper, salt, chili powder, chili pepper flakes and paprika. Stir and simmer for about 30 minutes, until sweet potatoes are soft (and your kitchen smells amaaaazing). When they are cooked thoroughly, the soup is done!
5. To make the broth thicker, you can use an immersion blender (or pour a portion into a blender) to thicken it up - I like to leave about half of it chucky, but blending some of it is an awesome way to make it that perfect stew-like texture.
6. When the thickness is to your liking, throw in your greens! Kale, spinach and collards are great options - but you can toss in anything you like (or likewise, leave the greens out if you just aren’t feeling them)
Natural peanut butter, sweet potato stew topped with roasted peanuts, sriracha, cilantro, and hemp hearts.

7. Serve it into a bowl, and top with crushed peanuts and cilantro - or any other topping (green onions are a hit too). If 4 servings is too much, no worries, this stew is even MORE delicious after a day of sitting in the fridge.

Try it? Want to? Leave a comment below about what you would add! We would love to try your suggestions!

Natural peanut butter, sweet potato stew topped with roasted peanuts, sriracha, cilantro, and hemp hearts.

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