African Squash and Peanut Stew is a hearty dish perfect for crisp fall days and long winter nights. Our version combines vegetables, spices, coconut milk and Eliot’s Honey Chipotle Peanut Butter for extra depth of flavor. We then top the stew with bulgur, chopped peanuts and cilantro to make a deeply satisfying meal. This versatile recipe allows you to swap out vegetables, add beans or meat, and even change the grain you serve on top.
Ingredients
1 small onion, diced
1 large red bell pepper, diced
2 c butternut squash, peeled and diced into small cubes (or if time is of the essence, use frozen!)
2-3 tsp fresh ginger, minced or grated
2-3 cloves of garlic, minced
1 jalapeno, diced
1 tsp turmeric
1/2 tsp coriander
1/2 tsp cinnamon
1 14oz can of coconut milk
1 14oz can diced tomatoes
1/2 c Eliot’s peanut butter (Recommend Honey Chipotle or Classic Salted)
1 handful cilantro, chopped
1 bunch spinach, washed and shredded
1 c bulgur (dry), cooked according to package
1/4 c Peanuts, roughly chopped
Directions
In a heavy soup pot, saute the onion, red bell pepper and squash over medium heat until slightly golden, about 5-10 minutes. Add the ginger, garlic, jalapeno, turmeric, coriander and cinnamon, sautee for about 1 minute. Stirring constantly to avoid sticking.
Add coconut milk, canned tomatoes and about 1 cup of water. Bring to a boil and reduce heat to medium-low, and simmer covered just until the squash is tender. Usually about 20 minutes.
Once the squash is tender, add the peanut butter and simmer for a couple minutes. Next add cilantro and spinach. Simmer a couple minutes longer.
Serve and top with 1/3 Cup cooked bulgur and 1 Tablespoon of crushed peanuts. Enjoy!
Adapted from this Food 52 recipe: https://food52.com/recipes/23979-african-squash-and-peanut-stew-with-coconut-milk-and-quinoa