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WorldVegan Saturday: C is for Congo

Inspired by traditional African recipes, this stew gets its richness from sweet potatoes and natural peanut butter. Who doesn't LOVE peanut butter? If you raised your hand and said "Me!", then you are inhuman. And that's all I have to say about that!

While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. You may also want to substitute a raw nut butter.


Ingredients:
2 Tbsp oil
1 Tbsp curry powder
2 medium onions
2 carrots
4 celery ribs
2 tsp garlic , minced
2 lbs large sweet potatoes (about 2 large ones)
2 cups low sodium vegetable broth
28 oz of tomatoes, diced
1 tsp salt , divided
1/4 tsp black pepper
1/4 tsp cayenne
1/2 cup chunky peanut butter
3 Tbsp peanuts , roasted
1/2 cup light coconut milk
  1. Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
  2. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  3. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
  4. Serve hot; makes 6 very hearty servings.


Served with African Flat Corn Bread
2 cups flour
1/4 cup white corn meal, Plus some
water, as needed to make dough
1 Tbsp oil
1 Tbsp salt
1 1/2 tsp garlic powder
  1. mix all ingredients together and knead to form a dough.
  2. break into 4 pieces
  3. dust a surface with some flour and cornmeal and roll out 4 pieces into flat bread
  4. fry on the stove top with just enough oil to cover the bottom of the pan.

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