Ingredients
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1 tablespoon olive oil
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1/2 a large sweet onion
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3 cloves minced garlic
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1 inch fresh ginger
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1 can diced tomatoes with green chilis
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1 tablespoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon ground ginger
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4 cups vegetable stock
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1 medium sweet potato
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1 cup rice
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2/3 cup natural peanut butter
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garnish with cilantro
Directions
Rich and creamy, this fragrant, gently spiced stew is so filling and satisfying. Unlike other recipes, this thick stew is made is a single pot including the rice for a quicker and heartier dish.
Complex flavors made from simple pantry staples, this is an easy way to wow. If you don’t have fresh ginger, the ginger powder will suffice, and any rice will work for this dish. I tend to use white rice but brown adds a great chew and if you use brown rice you should increase the simmer time to fully cook.
Steps
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1
Done
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In a pot on medium heat, add olive oil and sauté diced onions until soft, about 5 minutes. Add in the minced garlic and ginger, stir to cook until golden for 30 seconds. Note: If you want a spicier stew, sauté chili peppers of your choice along with the onions. |
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2
Done
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Add the can of diced tomatoes and stock, along with dry flavor powders: chili, garlic, onion, and ginger. Stir and bring to a boil. This is great time to add any other flavors you want to add like cumin, coriander, cayenne, any type of spice you like in your stews. We think you'll enjoy the spice blend as is, but it's good to experiment! |
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3
Done
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Turn up the heat to bring mixture to a boil and add the cup of rice and peeled, diced, sweet potatoes. Cover and turn heat to low to simmer for 15 minutes, or until sweet potatoes and rice are both soft. |
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4
Done
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Remove from heat and stir in peanut butter. Top with cilantro and you're ready to eat! You can also use roasted peanuts as a garnish and some lime juice if you like! |
