I am still cooking lunches and dinners for my dad and brother. One recipe they both love and my dad requests repeatedly, my African peanut stew. I have shared versions of this before, and I make it so much I rarely follow a recipe. This is an updated and adapted version of my original.
I have been making double batches of this recipe, half for Dad and my brother, half for Jason and me. Dad and brother’s version has chicken added to it, ours goes without. I have added chickpeas or soy curls to our version (the latter is no longer a soy free recipe). Dad and brother enjoy theirs as a soup, Jason and I make quinoa veggie bowls and this becomes a sauce topping.
African peanut stew
dairy, soy, gluten free, vegan
1 small yellow onion, peeled and chopped
1-2 cloves garlic, minced
1 red bell pepper, seeds / membranes removed, diced
1 habanero pepper, seeds / membranes removed (optional), diced
1 tablespoon butter (Earth Balance)
10 large tomatoes, cored and chopped
3 cups vegetable stock
2/3 cup peanut butter
1/3 cup tahini (or more nut butter)
2 teaspoons chili pepper flakes (adjust to heat preference)
1 1/2 cups cooked brown rice
sea salt and black pepper, to taste
Over medium heat in large pot, sauté onion, garlic and peppers with butter. Add tomatoes, stock, peanut butter, tahini, and chili pepper – let simmer 20-30 minutes, stirring occasionally. Add rice, salt and pepper, more chili pepper to taste.
Serve as a soup or over quinoa and vegetables.
Our bowls consist of cooked quinoa and fresh veggies like snap peas, cherry tomatoes and corn. My bowls also often include broccoli and cauliflower.
Serving this over quinoa and veggies lets us enjoy many meals from one effort, which is especially nice while I am in class until 8:30 each night. Reheat in a pot and serve over fresh quinoa and veggies – piping hot:
This continues to be a favorite, and the addition of habanero is a nice kick of heat!