Fair warning, this dish has a good amount of prep. It’s easy prep, but there’s a lot of chopping going on. Unfortunately that may prevent it from being on your weeknight dinner list. The good news is, it makes quite a lot and get’s better as it sits. So make it on a Sunday afternoon and have it in the fridge for later in the week.
All that said, this is one of the most delightful meals I’ve had in a long time. Also, having just finished vacation, I was craving some good home-made vegetarian food :). There’s something about this stew that sort of warms you to the bone. It’s got a deep, smokey heat within creamy sweet potatoes and the rich nuttiness of fresh peanut butter.
The best thing about this stew is how incredibly healthy it is, while being deeply satisfying. I only used 1 tbsp. of olive oil in the whole dish. That combined with the 1/4 cup of peanut butter or almond butter, if you prefer, makes this stew low in fat. Also, I only added a few grinds of sea salt and black pepper at the end, so it’s really low in sodium too. I do tend to use salt free nut butters though, so be sure to taste and adjust according to your personal tastes. It’s also LOADED with vegetables.
The quinoa also had a special twist. I added cardamom and cinnamon to the quinoa for a flowery, spiciness that went perfectly with the flavors of the stew. I picked up this recipe somewhere along the way and have adjusted it to my tastes over time. It’s nearly my default recipe for quinoa, whether I’m having Indian or African flavors or just grilled vegetables.
- Olive Oil, 1 tbsp.
- Purple Onion, 2, medium sized, diced
- Green Pepper, 1, large, diced
- Carrot, Medium, diced
- Celery, 2 stalks, diced
- Garlic, 6 cloves, minced
- Ginger, 2 tbsp., minced
- Chipotle Pepper Sauce, in sauce, 1 tbsp.
- Curry Powder, Yellow, 1 tbsp.
- Diced Tomatoes, 14 oz.
- Vegetable Stock, 1 qt.
- Sweet Potato, 1, large, diced large
- Peanut or Almond Butter, 1/2 cup, chunky or coarse
- Edamame, 10 oz., shelled, frozen or fresh
- Cilantro, 1/4 cup, chopped roughly
- Baby Spinach, 4 oz.
- Sea Salt
- Black Pepper
- Green Onion, 2, sliced in rounds
- Cardamom Scented Quinoa
Heat oil in a large pot or dutch over, over medium heat. Add onions, peppers, carrots and celery and cook until translucent, about 10 minutes. Add the garlic, ginger, chipotle pepper sauce and curry powder and mix to combine everything well. Add tomatoes and stir to combine. Let this simmer until slightly thickened, 2-4 minutes.
Add the vegetable stock and sweet potatoes and bring to a hard simmer. Cover and reduce heat to medium-low, cooking until the sweet potatoes are just tender.
Stir in the peanut butter and mix well. Remove from heat and add the edamame, cilantro, spinach, salt and pepper, stirring to combine. Serve over a bed of quinoa topped with green onions.
*This recipe was inspired by Relish.