African Squash and Peanut Stew with Coconut Milk and Quinoa

 

I honestly can't remember the first time I heard about traditional African stew that combines squash and peanuts, but I knew I had to make it! I've made many variations to the "traditional" recipe (which almost always includes meat), by using garbanzo beans, coconut milk and quinoa. As with any great stew, there are almost endless possibilities to change it up! Add chicken, beef or lamb...use kale instead of spinach...couscous instead of quinoa...almond milk or broth in place of coconut milk....add more veggies (or less!)....really, adapt it to your taste buds!

What you will need

1 Can Garbanzo Beans, Drained and Rinsed

1 Can (14oz) Coconut Milk

1 Can (14oz) Fire Roasted Diced Tomatoes

1 Large Red Bell Pepper, diced

1 Small Yellow Onion, finely diced

1 Jalapeno, seeded and diced

2 cups Butternut Squash, peeled and diced into small cubes

1/2 cup Smooth Peanut Butter

1 teaspoon turmeric

1 bunch Spinach, washed and shredded

2-3 Cloves of Garlic, minced

2-3 teaspoons Fresh Ginger, minced

1/2 teaspoon Coriander (crushed)

1/2 teaspoon Cinnamon

1 handful Fresh Cilantro, chopped

1 cup Quinoa (dry), cooked according to package

1/4 cup Peanuts, roughly chopped

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