By Feed Me Phoebe
Serving Size: 4
I've been making a vegetarian version of this African Peanut Stew for years and it's always the dish I turn to in the winter months when I'm tired and in need of nourishment. The flavor base is like a curried peanut sauce and it's perfect with sweet butternut squash and big jumbo shrimp.
2 Tbsp olive oil
1 medium onion, diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1 Tbsp minced fresh ginger
2 tsp curry powder
15 oz canned diced tomato
½ tsp salt
4 cup chicken, fish, or veggie stock
2 cup diced butternut squash
3 Tbsp smooth peanut butter
½ cup shelled edamame
2 cup chopped kale leaves, woody stems removed
¾ lb shrimp, peeled and deveined, tail-on
¼ cup cilantro leaves, chopped
roasted peanuts (optional)
Heat the olive oil in a large Dutch oven over a medium flame. Add the onion and carrot and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until squash is just tender, about 10- minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add the edamame, kale, and shrimp and cook, covered, until the shrimp is just pink, about 5 minutes, stirring once or twice to make sure everything is submerged.
Taste for seasoning, ladle into bowls, and garnish with the cilantro and peanuts (if using).
Serve alongside basmati rice tossed with some chopped cilantro and lime juice.
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