Senegalese Peanut Stew
Cozy, aromatic Senegalese peanut stew made with pantry staples like tomatoes, peanut butter, curry, and coconut milk. Easy to stretch for a crowd. Easy to stretch for a crowd when served over rice and it freezes well!
Servings: 6
Ingredients
- 2 tbsp coconut oil
- 1 large onion diced fine
- 3 carrots diced fine
- 2 stalks celery diced fine
- 4 garlic cloves minced fine
- 1/4 cup chopped cilantro
- 1-2 tbsp mild curry powder
- 3 cups chicken broth I use a quart of home-canned, which is 3 1/2 cups
- 28 oz can diced tomatoes or 1 qt home canned
- 1/2 cup smooth peanut butter
- 1 can full fat coconut milk or heavy cream
- 3 tbsp maple syrup
- 2 cups cooked chicken diced small (thighs preferred)
- salt and pepper to taste
Topping Choices
- chopped cilantro
- plain yogurt
- chopped peanuts
Serve With
- cooked rice
- ramen noodles
- cooked lentils
- naan or flatbread
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, carrot, and celery. Season with salt and pepper. Cook until vegetables soften and turn golden, 10 to 12 minutes. Stir in the garlic, cilantro, and curry powder.
- Cook until spices are fragrant, about one minute.
- Add broth and tomatoes. Stir well and bring to a boil.
- Lower heat, cover, and cook gently until the vegetables soften, about 20 minutes. Remember to stir occasionally.
- Add peanut butter, maple syrup, and cream or coconut milk. Whisk to combine. Taste for seasoning, add salt as needed.
- Continue cooking on low until the soup thickens, about another 10 minutes. Adjust seasoning. Add cooked chicken and heat through.
- Serve hot with rice, lentils, or as is. Top with fresh chives, cilantro, plain yogurt, or peanuts if desired.