Based on an African Peanut Soup recipe from Emeril Lagasse. The original recipe called for sweet potatoes. I would prefer the sweet-spicy contrast, but my family likes white potatoes better.
African Peanut Stew
- 2 tablespoons peanut oil
- 2 tablespoon curry powder (more if you like it spicy)
- 2 medium onions, sliced (about 4 cups)
- 4 cloves garlic, minced
- 4 medium potatoes (about 2 pounds), peeled and cut into chunks
- 2 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 cup creamy natural peanut butter
- 1/4 cup chopped peanuts
- 1/2 cup coconut milk
- fresh cilantro, chopped (for garnish – optional)
Heat 2 tablespoons of peanut oil in a large stockpot over medium-high heat. Add curry powder and cook briefly for 1 minute. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for 1 more minute. Stir in potatoes, stock, and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes or until potatoes are tender.
Add salt, pepper, cayenne, peanut butter, peanuts, and coconut milk to the soup. Stir to combine. Bring mixture to a simmer and cook for 20 minutes.
Garnish bowls with cilantro, if desired.