Senegalese Peanut Stew with Sweet Potato and Spinach
Senegalese Peanut Stew with Sweet Potato and Spinach
Ingredients:
1 spray cooking spray
2 medium onions, roughly chopped
1 carton fresh mushrooms, sliced
1/2 pounds sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrots, thinly sliced
2 medium garlic cloves, minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/2 tsp cayenne pepper
4 cups vegetable broth
6 Tbsp peanut butter, natural, creamy
4 cups spinach, leaves, stemmed, packed, chopped
Instructions:
Coat a large saucepan with cooking spray and set over medium heat. Add onion, mushrooms, sweet potato, carrots, garlic, ginger, cloves, salt and cayenne; cook, stirring often, until softened, about 20 minutes.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 1/2 cups per serving.
Servings: 5
Calories per serving: 195 (1.5 cups)
Notes:
Keep the heat low as the soup simmers so the peanut butter doesn’t break (that is, in culinary terms, “doesn’t fall out of suspension” or separate).
Adapted from this Weight Watchers recipe: http://bit.ly/aAXhMu
