Berrysmith Foundation

Slow Cooker African Kumara Peanut Stew

Ingredients:
3 cloves garlic
2 cups (loosely packed) fresh coriander leaves and stems
1 can (28 ounces) diced tomatoes
1/2 cup peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
Dash of Salt
1 cup water
3 pounds kumara, peeled and cut into 2-inch chunks
1 can chickpeas, rinsed and drained
500g fresh green beans

In blender or food processor with knife blade attached, blend garlic, coriander, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and pinch salt until pureed. 
Into slow-cooker bowl, pour peanut-butter mixture; stir in water. Add kumara and chickpeas; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until kumara are very tender. 
About 10 minutes before kumara mixture is done, steam green beans for 3-5 minutes. Gently stir green beans into stew. 
Credit: Recipe adapted from Good Housekeeping: http://www.goodhousekeeping.com/recipefinder/sweet-potato-peanut-stew-612 

Slow Cooker African Kumara Peanut Stew

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