Keto-Friendly Ghanaian Peanut Stew with Cauliflower Rice and Roasted Vegetables

Allergens

Tree nuts (peanuts)

Ingredients

• 1 cup raw unsalted peanuts
• 2 cups cauliflower rice
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 tablespoon coconut oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss mixed vegetables with coconut oil and seasonings, then spread them evenly on a baking sheet. Roast for 25 30 minutes or until tender and slightly browned.
2. In a food processor, blend the peanuts until they form a fine powder.
3. In a large pan, heat coconut oil over medium heat. Add onions and garlic, sautéing until softened and fragrant.
4. Stir in the peanut powder, smoked paprika, cumin, salt, and pepper. Cook for 1 2 minutes, allowing the spices to toast and release their flavors.
5. Pour in the diced tomatoes and chicken or vegetable broth. Bring to a simmer, then reduce heat and cook for about 10 minutes, stirring occasionally.
6. While the stew is cooking, prepare the cauliflower rice according to package instructions.
7. Once the vegetables are roasted and the stew has thickened, combine the cauliflower rice with the stew. Serve hot, garnished with fresh cilantro.

Chef’s Insight

Toasting the spices before adding them to the sauce brings out their full flavor potential, enhancing the overall taste of the dish.

Notes

Be sure to use raw unsalted peanuts for the best flavor and texture.