African Peanut Stew with Shrimp and Butternut Squash
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
- 0.25 cup cilantro leaves, chopped
- 0.75 Pound shrimp, peeled and deveined, tail-on
- 2 cup chopped kale leaves, woody stems removed
- 0.5 cup shelled edamame
- 3 Tbsp smooth peanut butter
- 2 cup diced butternut squash
- 4 cup chicken, fish, or veggie stock
- 0.5 tsp salt
- 15 Ounce canned diced tomato
- 2 tsp curry powder
- 1 Tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 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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