African Vegetable Stew with Sweet Potatoes and Peanuts
Mild, creamy and packed with the season's favorite veggies, this meal is a safari in itself.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
2 1 Clove
Celery (Organic)
4 2 oz
Sweet potato, garnet (Organic)
10 5 oz
Carrot (Organic)
6 3 oz
Roma Tomato
5 2.5 oz
Spinach (Organic)
3 1.5 oz
Protein & more
Basmati rice
1 0.5 cup
Coconut Milk
6 3 floz
Chickpea
1/2 0.25 Can
Roasted Peanuts
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Ground ginger
1 0.5 teaspoon
Fennel, ground
1/2 0.25 teaspoon
Turmeric, ground
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly slice yellow onion. b. Finely dice celery. c. Peel carrots, finely dice. d. Peel sweet potato, chop 1" cubes. e. Rough chop tomatoes, preserve juices. f. Rough chop spinach. g. Mince garlic.
Instructions
1
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person plan) and ½ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Reduce heat to medium, cover, and cook until tender, about 15 minutes.
2
Meanwhile cook the stew:
a. Heat 2 tbsp olive oil in a saucepan. Add the yellow onion (thinly slice), celery (finely dice) and carrots (peel, finely dice). Saute for 3-4 minutes or until onions are soft.
b. Add garlic (mince) and Kenyan spice mix. Saute for 2 more minutes.
c. Add the sweet potato (peel, 1" cubes). Stir well. Cover and cook for 5 minutes.
d. Add the tomato (rough chop) with juices, coconut milk and 1 cup water (½ cup for 2 person portions). Bring to a boil. Reduce heat to low and simmer, partially covered, for 10-15 minutes or until sweet potato is tender.
e. Stir in ½ tsp sugar (¼ tsp for 2 person portions) and half the peanuts. Cook for 5 more minutes, stirring occasionally.
f. Add the spinach (rough chop). Stir well. Cook for 2 more minutes or until spinach wilts.
3
Serve:
a. Divide rice into bowls. Top with stew.
b. Garnish with remaining peanuts. Enjoy!
Chef's notes
Adding a dash of rose water to the stew just before serving will enhance the flavor profile by leaps and bounds.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA