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, Milk, Mustard, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.

What We'll Send

Kaffir Lime Leaves
Onion Diced 1"
Organic Red Quinoa
Lime
Unsalted Whole Peanuts
Jalapeno
Black Kale
Ginger
Canned Coconut Milk
Orange Sweet Potato Diced 1"
Brown Sugar
Tamarind Concentrate
Peanut Butter
Garlic
Spice Blend
Cumin, Coriander, Smoked Paprika, Cinnamon
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, gluten, 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 1005
Fat 48g
Protein 28g
Carbohydrates 67g

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, kaffir lime leaves, lime, and black kale.
- Cut jalapeno in half, remove seeds, and mince.
- Remove stems from lime leaves and mince leaves.
- Zest and cut lime in half.
- Remove kale leaves from stem and slice leaves into ½ inch pieces.

3

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

4

Continue Cooking Stew
- Stir garlic, ginger, spice blend, and jalapeno to taste to saucepan.
- Cook for 1 minute or until fragrant.
- Add coconut milk, brown 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 about 15 minutes or until until sweet potatoes are tender.
- Season to taste with the following: salt, pepper, and half of the lime juice.

5

Finish + Serve
- When sweet potatoes from Step 4 are 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!

5

Finish + Serve
- When sweet potatoes from Step 4 are 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.
- Enjoy!

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