Senegalese Peanut Stew with Spinach and Sweet Potatoes

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Adapted by Farmer Dave’s from Weight Watchers

Ingredients:

  • 1 spray cooking spray
  • 2 onions, roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
  • 4 carrots, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp ginger root, fresh, minced
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • one pinch to 1/4 tsp cayenne pepper (to taste)
  • 4 cups vegetable or chicken broth
  • 6 tbsp natural peanut butter (creamy)
  • 8 cups fresh spinach leaves, stemmed, packed and chopped

Directions:

  1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  2. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
  3. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
  4. Cover, reduce the heat to low, and simmer slowly, stirring intermittently, until the sweet potatoes are tender, about 30 minutes. Keep the heat low so that the peanut butter doesn’t separate.
  5. Add the spinach and cook, stirring occasionally, for 10 minutes.