Thursday, January 9, 2014

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW | #Healthyinstantpotrecipes #Instapotchickenrecipes #Dinnerideas #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Dumpinstantpotmeals #Easyinstantpotrecipesforbeginners #Instantpotchickenburritobowl #Easyinstantpotdinner #Instantpotchickenrecipes #Instantpotdumpdinners

 

Ingredients

  • 1 tbsp coconut or olive oil
  • 4 cloves garlic minced
  • 2 small yellow onions, diced
  • 2 sweet potatoes, cubed
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter
  • 1 796mL can crushed tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 1/2 cup chopped cilantro (plus more for garnish)
  • 1/4 cup chopped peanuts
  • 3 cups cooked basmati rice (optional side)

Instructions

  1. Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Cook on high for 6 hours, or low for 8 hours.
  2. Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with basmati rice.
  3. INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

recipe adapted  >>>>>  here

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