African Vegetables

This dish is packed with yummy vegetables. The peanut butter gives it a delicious nutty flavour. Using brown rice adds some texture to the dish. I used a wild rice and lentil mix for a bit more flavour. Serve with a green salad.

With thanks to The China Study Cookbook, Leanne Campbell

Makes 6-8 servings     Prep time: 15 minutes     Cooking Time: 20-25 minutes

Ingredients:
2 Tbsp vegetable broth
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/4 tsp cayenne pepper
1  tsp cinnamon
1 cup water
1 large sweet potato, peeled and cut into 1 inch cubes
2 cups frozen chopped spinach (you can always use fresh if you prefer)
1/2 cup frozen corn
4 Tbsp tomato paste
1-15oz can diced tomatoes
1 medium zucchini, peeled and sliced
1/4 cup natural peanut butter
sea salt and black pepper to taste
2 cups cooked brown rice, for serving
  1. In large soup pot, add 2 Tbsp of vegetable broth, onion green pepper and garlic. Cook over medium-high heat until onion and green pepper are soft.
  2. Reduce heat to medium. Add cayenne pepper and cinnamon. Cook 1-2 minutes longer.
  3. Add water, sweet potato, spinach, corn, tomato paste, diced tomatoes, and zucchini. Bring the mixture to a boil, reduce heat, cover, and simmer for 10 minutes or until potato is easily pricked with a fork. If necessary, add more water.
  4. Stir in peanut butter, salt and pepper. Cook over medium heat for 5 more minutes.
  5. Serve over cooked rice.

2 thoughts on “African Vegetables

  1. As tu des photos pour les visuelles comme moi ☺

    Le 12 nov. 2016 16:06, “My Make Again Meals” a écrit :

    > mymakeagainmeals posted: “This dish is packed with yummy vegetables. The > peanut butter gives it a delicious nutty flavour. Using brown rice adds > some texture to the dish. Serve with a green salad. With thanks to The > China Study Cookbook, Leanne Campbell Makes 6-8 servings Pr” >

    Like

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