Creamy Peanut Stew
This creamy peanut stew makes for a delicious and satisfying meal!
Servings: 5
Ingredients
- 1/2 - 1 tbsp Olive Oil (or another neutral tasting oil)
- 1/2 large Red Onion, diced
- 1 Red Bell Pepper, diced
- 1 small/medium Carrot, peeled and chopped
- 1 small/medium Zucchini, chopped or spiralized
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, minced (or 1/4-1/2 tsp ground ginger)
- 3 tbsp Tomato Paste
- 1/3 cup Natural Peanut Butter (ideally the ingredients label will just have peanuts and salt)
- 1 1/2 cups Vegetable Broth (I prefer to use low sodium veggie broth)
- 3 tbsp Soy Sauce or Tamari (I use low sodium soy sauce in this recipe. If using regular soy sauce, start with less and add more to taste)
- 1/2 tbsp Sriracha or Another Chili Sauce (use more or less depending on how much spice you like)
- 1 handful Peanuts
- 1 15 oz. can Coconut Milk (reduced fat or full fat will work)
- 1 can Chickpeas, rinsed and drained (one can is about 1.5 cups)
- Brown or White Rice for Serving
- (optional) Lime Juice, for topping
Instructions
- Heat a pot over medium heat. Once hot, add the oil and allow it to heat for a few seconds. Add the onion, bell pepper, carrot, and zucchini. Cook for about 5-7 minutes, stirring frequently, or until golden-brown.
- Throw in the minced garlic and ginger. Cook this for about 2 minutes, stirring throughout.
- Add the tomato paste, vegetable broth, peanut butter, soy sauce, sriracha, and peanuts. Bring to a boil and reduce to a simmer. Allow this to simmer for about 10 minutes.
- Stir in the coconut milk and chickpeas. Allow this to simmer for about 5 more minutes.
- Enjoy the stew overtop of cooked rice!