3tbsppeanut butteror almond butter or use sun butter for nut-free
1/2tsporegano
1/2tspthyme
2clovesgarlic finely chopped
1/2tspchili powder
1tspcurry powder or garam masala or Jamaican curry powder or berbere or Bharat
1/2cup2.63 oz chopped tomato
1 1/2 - 2cups1.4 lb veggies such as green or red bell pepper, carrots, zucchini etc
1cup7.97 oz/200ml of coconut milk
1/2tspsalt
15ozcanned/tinned/400g kidney beans or 1.25 cup cooked kidney bean
1/2cup4.17 oz water
cilantro/corianderlime juice for garnish
Instructions
1. Heat oil in a skillet over medium heat, add onion and sautee them until golden. Then add all the spices and herbs and stir into the onions for a few seconds. Add in the peanut butter and mix it in. Add the tomatoes and veggies and mix in, letting everything come to a simmer. (If adding quick-cooking veggies such as broccoli, add them in the next step 5 after 10 mins of simmering. )
2. Add the coconut milk, rinsed and drained kidney beans, salt, sugar, and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.
3. Garnish with cilantro and lime juice and serve with rice and other cooked grains or as is or with garlic bread.
Notes
1. Nutrition facts do not include any sides you add.2. For a fall/winter version, you could also add in some diced roasted leftover sweet potatoes or squash, if you have any. Toss in some spinach, swiss chard, or even kale or fresh chopped collard greens for extra flavor, color, and superpower phytonutrients.3. Broth can be used instead of oil when sauteing the onions for an oil-free stew.4. This Easy Vegan Creamy African Peanut & Bean Stew usually gets topped off with a generous sprinkle of fresh cilantro and some chopped peanuts but I also like to add a squeeze of fresh lime juice. Something about that hint of sour really helps cut through the richness and it goes so well with the savory tomato and sweet nutty taste of the peanut butter.