Peanut Stew with Sweet Potatoes and Spinach
1 T. Olive oil
1/2 medium onion, diced
1 clove garlic, minced
1/2 T. ginger, minced
1/2 t. ground cloves
1/4 t. salt
1/4 t. cayenne pepper
1/2 t. cumin
1 carrot, diced
1 medium sweet potato, cut into 1/2” cubes
2 1/2 cups vegetable broth
1 T. honey
2 T. peanut butter
2 cups spinach, roughly chopped
Brown rice to serve, optional
Peanuts, lightly toasted
1. Heat the oil over medium heat in a pot. Add onions and saute for 3-4 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for 2 more minutes.
2. Stir in cloves, salt, cayenne, and cumin. Cook for 1-2 minutes until spices are fragrant.
3. Add sweet potatoes, carrots, vegetable broth, and honey. Bring mixture to a boil, reduce to low heat. Stir in peanut butter and let simmer for 15-20 minutes.
4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve over brown rice and top with toasted peanuts.
Recipe from www.naturallyella.com