Delightful Ghanaian Vegan Peanut Stew with Coconut Rice – A Romantic Dinner Staple

Allergens

None

Ingredients

• 1 cup uncooked long
• grain white rice 1 can (13.5 oz) coconut milk 2 cups vegetable broth 1/4 cup natural unsalted peanut butter 1 large onion, diced 2 cloves garlic, minced 1 medium
• sized bell pepper, diced 1 medium
• sized tomato, chopped 1 cup fresh spinach, chopped 1/2 cup frozen peas 2 tablespoons olive oil Salt and pepper, to taste Fresh cilantro leaves, for garnish

Instructions

1. In a medium saucepan, combine the rice, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside. In a large skillet or wok, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 5 minutes. Stir in the tomato, peanut butter, salt, and pepper. Cook for another 3 4 minutes, stirring frequently, until the peanut butter has melted and the mixture is fragrant. Add the spinach and frozen peas to the skillet, cook for another 2 3 minutes or until the spinach has wilted. Remove from heat.

Chef’s Insight

This dish highlights Ghana's vibrant culinary scene while keeping it simple and vegan-friendly. The combination of flavors will transport your taste buds to West Africa!

Notes

To add heat, include chili flakes or hot sauce to the peanut stew.