Senegalese Peanut curry (aka Peanut Soup or Stew) is a dish with variations enjoyed throughout West Africa. If you have yet to try this unique and wonderful combination of peanut butter with tomatoes, spinach, sweet potatoes and spices, then you’re in for a treat!
You will love this lush one pot vegan curry over a hot bed of Brown Rice and Homemade Garlic Naan!!
🍽 S E R V I N G S
2 Servings
⏰ T I M E
prep time - 10 minutes
cook time - 30 minutes
total time - 40 minutes
INGREDIENTS
FOR ROASTED POTATOES
1 tbsp olive oil
2 cups sweet potatoes, chopped in 1cm thick coins
Salt & pepper to taste
FOR CURRY
1 tbsp olive oil
1 tbsp ginger, grated
2 cloves garlic, minced
1 medium onion, diced
1 tbsp ground cumin
1 tbsp ground coriander
1 jalapeno
3-4 sweet peppers
2 tomatoes, pureed
2 cups vegetable broth/water
3/4 cups creamy peanut butter
2 handful of fresh spinach
2 tbsp lemon juice
Salt & pepper to taste
2 tbsp fresh cilantro, chopped
2 tbsp Crushed peanuts
Brown Rice/White Rice/Quinoa/Naan
WORKING THE MAGIC:
FOR ROASTED POTATOES
Preheat the oven to 425°F. In a bowl, combine oil, sweet potato coins. Season it with salt & pepper, and toss to coat, using your hands. Arrange in a single layer without overlapping and roast until the potatoes are tender, 20-25 minutes.
FOR CURRY
In a large pot, heat oil over medium heat, add the garlic, ginger, onion, jalapeno and sweet peppers, and saute for 5 minutes stirring frequently.
Add in spices, tomato puree and broth/water, and bring to boil. Reduce heat and add in the roasted sweet potatoes and peanut butter.
Turn off heat and finish with the spinach and lemon juice. Season with salt & pepper to taste.
Serve in individual bowls with your choice of grain and garnish with cilantro and crushed peanuts. Curry pairs wonderfully with naan bread for soaking and dipping.
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