African Peanut Stew

with Sweet Potato & Black Kale in a Rich Coconut Sauce

30 min

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Contains: Peanuts and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Raw Sugar Pack
Red Onion Diced 1"
Garlic
Lime Leaves
Lime
Organic Red Quinoa
Jalapeno
Black Kale
Ginger
Canned Coconut Milk
Orange Sweet Potato Diced 1"
Tamarind Concentrate
Peanut Butter
Unsalted Whole Peanuts
Spice Blend
Cumin, Smoked Paprika, Cinnamon, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1244
Fat 72g
Protein 29g
Carbohydrates 125g

Cooking Directions

1

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18–22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash jalapeno, lime leaves, lime, and kale.
- Cut jalapeno in half, remove seeds, and mince.
- Wash hands well with warm soapy water and avoid touching eyes or face.
- Remove stems from lime leaves and mince leaves.
- Zest and cut lime in half.
- Remove kale leaves from stem and slice leaves into 1⁄2 inch pieces.

3

Begin Cooking
- Add 2 tbsp. oil to a large, wide saucepan over medium-high.
- Add onion and sweet potato to saucepan.
- Cook for 5 minutes, stirring occasionally until becoming tender and golden.

4

Continue Cooking Stew
- Stir garlic, ginger, spice blend, and jalapeno to taste in saucepan.
- Cook for 1 minute or until fragrant.
- Add coconut milk, raw sugar, peanut butter, tamarind, lime zest and lime leaves with 1 cup water.
- Stir until evenly mixed.
- Bring to a simmer, then reduce heat to medium. Cook for 15 minutes or until sweet potatoes are tender.
- Season to taste with the following: salt, pepper, and half of the lime juice.

5

Finish + Serve
- When sweet potato from Step 4 is tender, stir kale into stew.
- Cook for 1–2 minutes, or until bright green and tender.
- Divide quinoa into large serving bowls and spoon stew on top.
- Garnish with peanuts and remaining lime juice to taste.
- Enjoy!

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