African Peanut Stew

Serves 8

Ingredients

4 tbsp. extra-virgin olive oil

4 large leeks, sliced

2 tbsp. grated ginger (or ginger paste)

2 bags frozen cauliflower florets

2 tsp. cumin

2 (6 oz.) can tomato paste

1.5 cups natural style peanut butter

10-12 cups low-sodium vegetable broth

2 cup brown, green, or red lentils 

12-16 cups chopped kale

1 bag frozen spinach 

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 frozen cauliflower florets, and cook for another 4-6 minutes, until the cauliflower is thawed, and very slightly cooked. 

  3. Add the cumin, tomato paste, peanut butter, broth, and lentils, and stir to combine. Bring to a gentle boil, reduce to a simmer, and let cook, covered, for about 15-20 minutes, or to desired level of doneness. 

  4. Add kale and spinach, and cook for another 5 minutes. Serve over quinoa, and garnish with chopped peanuts 

Tips

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

  • Add any additional vegetables that sound good to you 

  • If you need some additional flavor, you could add something like soy sauce, hot sauce, or your mushroom salt from Trader Joe’s

Ben Mastracco