I am going to be sharing a recipe every Thursday! It's only fitting that I will share the very first recipe I ever posted online, way back in May 2006 on my MeloMeals blog! This was always a huge hit in my World Vegetarian cooking class I taught when I lived in Portsmouth, NH. There are a lot of ingredients in this dish, and they all bring something to the table. People are usually shocked by the amount of garlic and spices I use, but trust me - this is how you make vegan food good. No bland or boring food here!
Groundnut Stew – Serves 8
- 4 tbsp. coconut oil
- 1 tsp. dried thyme
- 1 tbsp. coriander
- 1 tbsp. cumin seeds
- ½ tsp. crushed, dried rosemary
- ¼ tsp. ground coriander
- ¼ tsp. ground nutmeg
- ¼ tsp. allspice
- 2 onion, chopped (around 2 cups)
- 1-2 Serrano chilies, chopped
- 10 cloves garlic, minced
- 1 each: green, red, yellow bell pepper, chopped
- 2 medium sweet potatoes diced (around 4 cups)
- 1 large carrots, chopped
- 2 stalks celery, chopped
- ½ tsp. kosher salt
- 1 qt. vegetable broth or 4 cups water mixed with bouillon
- 28 oz. can crushed tomatoes
- 1 cup natural peanut butter
- 1 29 oz. can kidney beans (or around 3 cups cooked beans)
- Water if needed
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt/pepper to taste
- 1 cup chopped cilantro
- 1 tbsp. fresh thyme
- 2 tbsp. fresh basil
- Juice of 3 limes
- Hot sauce and Bragg’s or Soy Sauce to taste
- In a very large, heavy bottom Dutch oven, or stew pot heat oil over medium heat. Add the spices and vegetables, along with the salt and sauté for around 10 minutes. Make sure to stir the mixture well.
- Stir in broth, tomatoes peanut butter, and beans and bring to a simmer.
- Cover, and cook for around 30 minutes, stirring every now and then. You may or may not need to add some water.
- When the sweet potatoes are cooked through, add the onion and garlic powder, cilantro, thyme, basil, and lime juice.
- Taste and adjust seasoning, adding salt/pepper, soy sauce, and hot sauce to suit your palate.
- Serve over millet, rice, or quinoa.
