African Peanut Stew

Servings 4-6

Ingredients

2 tbsp. extra-virgin olive oil

2 large leeks, sliced

1 tbsp. grated ginger

1 small head cauliflower, cut into bite size pieces (or 1 bag cauliflower florets)

1 tsp. cumin

1 (6 oz.) can tomato paste

1/2-3/4 cup natural style peanut butter

4-6 cups low-sodium vegetable broth

1 cup brown or green lentils 

~4-6 oz. kale, stemmed and chopped (a few of handfuls)

Salt and pepper to taste

Garnish with chopped peanuts, serve over brown rice (optional) 

  1. Heat olive oil over medium heat in a large dutch oven or soup pot. Add the leeks, and saute until slightly soft, about 5-6 minutes, stirring occasionally. 

  2. Add the ginger and cauliflower florets, and cook for another 2-3 minutes.

  3. Add the cumin, tomato paste, peanut butter, broth, lentils, and salt and pepper to taste, and stir to combine. Bring to a gentle boil, reduce to a simmer, cover, and cook for about 15-20 minutes, until the cauliflower tender, and the lentils are cooked through.

  4. Add kale, and cook for another 2-3 minutes. Serve over brown rice, and garnish with chopped peanuts 

Tips

  • Be careful not to overcook the cauliflower, as it can quickly get mushy

  • Use the most natural peanut butter you can find, without any added oil (especially palm oil) sugar, or other ingredients. My favorite peanut butters contain only 2 ingredients - peanuts and salt

  • If you need some additional flavor, you could add some soy sauce or Sriracha

Ben Mastracco