A one-pot recipe wonder, this savory peanut stew is notable for its creamy sauce infused with flavor from ginger, coriander, and cayenne. You will equally love it's rich texture, and the ease with which you can make this. Hearty and wholesome ingredients, all in one dish.
- 3 tablespoons olive oil
- 1 medium sweet bell pepper diced (about 1 cup)
- 1 medium onion (yellow or Vidalia) diced (about 1 cup)
- 1 pound pork tenderloin, cut in bite sized chunks may substitute chicken
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons minced garlic
- 1 tablespoon fresh ginger, diced
- 2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper or to taste
- 1 15 oz can diced tomatoes undrained
- 1 large sweet potato peeled and chopped
- 3 cups low sodium chicken broth
- 3/4 cup natural peanut butter
- 1 cup baby spinach
- 2 tablespoons apple cider vinegar
- 1/2 cup peanuts for topping
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In a large soup pot, heat the olive oil over medium high heat. Add the diced peppers and onions and saute until softened, 3-5 minutes. While that is cooking, sprinkle the salt and pepper over the pork chunks.
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Add the pork to the pot and brown the meat on all sides, about 2 minutes. Drop in the garlic, ginger, coriander, and cayenne, and saute for 1 minute more.
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Pour in the canned tomatoes, then add the sweet potato, and broth. Cover and bring to a boil, then reduce heat to a gentle boil for 15-18 minutes, until the sweet potatoes are softened.
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Add the peanut butter, and whisk until smooth. then add the spinach. Cover and cook for an additional 1-2 minutes. Remove from heat and stir in the vinegar. Taste, and adjust seasonings (ie., salt, cayenne, pepper) as desired.
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Serve hot with peanuts sprinkled on top.
Fresh ginger is highly recommended for this recipe - it's spice and kick plays a huge role in the flavor. If you are using ground ginger, I would recommend starting with 1/2 teaspoon and adjusting up from there as you like.
A substitution of boneless chicken or turkey tenderloin would work equally well as pork here.
Cayenne pepper is optional. The scant 1/8 teaspoon I used definitely made itself known. The sauce had a subtle though definite kick, with the combo of cayenne and fresh ginger. If cayenne is not your preference, try substituting additional black pepper, or adding hot sauce in place of the cayenne.
I always cook with natural peanut butter made with just peanuts and salt (like Teddie brand); no added sweeteners. If you need to use sweetened peanut butter, it will change the final flavor profile somewhat, though I'm guessing it would still be delicious :)