West African Peanut Stew

🥘 Ingredients

• black pepper
  ¼ tsp
• carrot
  1 large
• cayenne pepper
  ¼ tsp
• coconut milk
  13.5 oz
• fresh cilantro
  2 tbsp
• fresh ginger
  1 in
• garlic
  2 cloves
• ground cumin
  1 tsp
• kale
  1 c
• lime
  1 medium
• olive oil
  1 tbsp
• onion
  ½ small
• peanut butter
  3 tbsp
• quinoa
  ½ cup
• salt
  ½ tsp
• smoked paprika
  1 tsp
• sweet potato
  1 medium
• vegetable stock concentrate
  1 unit

🍳 Cookware

• medium pot
• small saucepan

1. 1

   Wash and dry all produce. Rinse and drain quinoa . Halve, peel, and finely dice sweet potato and carrot . Remove stems from kale and chop leaves. Finely chop onion . Mince garlic and fresh ginger . Halve lime .

   quinoa: ½ cup, sweet potato: 1 medium, carrot: 1 large, kale: 1 c, onion: ½ small, garlic: 2 cloves, fresh ginger: 1 in, lime: 1 medium
2. 2

   In a medium pot , heat olive oil over medium heat. Add onion and cook until softened ⏱️ 4 minutes . Add sweet potato, carrot, ground cumin , smoked paprika , cayenne pepper , and a pinch of salt. Stir to coat.

   olive oil: 1 tbsp, ground cumin: 1 tsp, smoked paprika: 1 tsp, cayenne pepper: ¼ tsp
3. 3

   Pour in coconut milk and vegetable stock concentrate . Bring to a simmer, then cover and cook until vegetables are tender ⏱️ 10 minutes . Uncover and stir in peanut butter until fully melted and smooth. Season with salt and black pepper .

   coconut milk: 13.5 oz, vegetable stock concentrate: 1 unit, peanut butter: 3 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 4

   While stew simmers, bring a small saucepan of water to a boil. Add quinoa, reduce heat to low, cover, and cook ⏱️ 15 minutes . Remove from heat and let sit, covered ⏱️ 5 minutes . Fluff with a fork. Stir in a squeeze of lime juice and chopped fresh cilantro .

   fresh cilantro: 2 tbsp
5. 5

   Divide quinoa between bowls. Ladle peanut stew over the top. Stir in kale just until wilted. Serve with remaining lime wedges for squeezing on the side.