Groundnut Stew
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½large cauliflower, cut into florets (3 cups)
- 4tablespoons extra virgin olive oil
- Salt
- 1medium onion, cut into small dice
- 2garlic cloves, minced
- 1tablespoon minced peeled ginger root
- ¼teaspoon hot red pepper flakes
- ½pound yucca, peeled, cut into 1-inch chunks (Minot used daikon and turnips)
- 2large tomatoes, peeled, seeded and chopped into large chunks
- 2carrots, peeled and cut into 1-inch pieces
- 1celery stalk, cut on the diagonal into 2½-inch pieces
- 2tablespoons soy sauce
- 1pound kabocha, delicata or butternut squash, peeled, seeded and cut into 2-inch chunks
- 1small sweet potato, peeled and cut into 1-inch pieces
- ¼cup creamy peanut butter
- 2tablespoons ginger juice
- 1scallion, cut into 1-inch pieces
- ¼cup chopped cilantro, and additionalfor garnish
- 1pinch cayenne pepper
- ½cup chopped, roasted unsalted peanuts for garnish
- 1handful mizuna or other tangy greens, like watercress or arugula, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
372 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 10 grams protein; 794 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
- Step 2
Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
- Step 3
Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.
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Cooking Notes
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Kathryn
Fine, but not worth making again.
Kathy
SO good! And filling. Only had 1/3 of yucca so mixed with turnips. Used butternut squash and batata. Also since my tomatoes were very meaty I thinned with 2 cups chicken stock. Perfect amount of heat from pepper flakes/cayenne. A bit sweeter than I prefer despite no-sugar-added peanut butter.
mm
Recipe was a hit. Used a whole head of cauliflower and skipped the turnip. No need to peel the potato.
1drgrl
I simplified the recipe by including more sweet potato in place of the squash and using canned, diced tomatoes. The stew was way too thick for my taste, so I added 2 cups chicken broth to get a soup-stew consistency.
Theresa
This is great but the prep work is major. Took me a lot longer than an hour; squash, yucca and yam are difficult to peel and chop. But, I did all the prep in the morning so could just throw everything together for dinner. The peanuts with the vegetables make a fantastic combination.
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