Kitchen Adventures || African Groundnut Stew
Well, today did not go as planned… Which is why you’re getting this post so late 😉 Something happened to knock the phone and internet out at the gym and working on my cell is not ideal.
I also had a ton of running around to do to pick up things for our upcoming 10 Year Anniversary Party!
Guys, I can’t tell you how excited I am for this! I’m going to plug it everywhere I can until party time, but meal tickets and raffle tickets are on sale now and trust me, you do NOT want to miss out on either! We have some super cool raffle prizes and tickets (for both the raffle and the food) are cheap y’all! As for the meal plates, you can’t have a party at a ranch in Texas without BBQ. AJ’s Ranch Roach Grill is one of our favorite go-tos down here in San Marcos. When I don’t want to cook, brisket it is! Tim has also known Andrew for years so we’re excited to support a friend.
Honestly, this whole party is put together by partnering with friends. I’ve spent the last couple of weeks reaching out to our friends and cohorts to bring the people and things we love together… Anyway, I have a ton of things to do this evening for this party so I’m going to get on with the recipe. Get your tix and I’ll see ya there! 🙂
African Groundnut Stew
1 lb Ground Turkey
1Tbsp extra virgin olive oil
1 medium red onion – finely chopped
1 medium green bell pepper – finely chopped
1/2 cup chopped celery
3 cloves of garlic – minced
2 Tbsp fresh ginger – peeled and minced
2 Tbsp curry powder
2 large tomatoes – diced
1 bay leaf
4 cups chicken or vegetable broth
4 Tbsp natural almond butter – creamy or crunchy!
1 1/2 cups soybeans (edamame) cooked (I just use frozen in the steam bag)
1/4 cup fresh cilantro – chopped
1 lb baby spinach leaves
Salt and Pepper to taste.
Heat olive oil in a large pot or Dutch oven over medium heat and brown the ground turkey. Add the onion, bell pepper and celery and saute until soft and translucent, about 4 minutes
Add the garlic, ginger and curry powder and saute until fragrant. Be careful not to brown the garlic. Add the tomatoes and bay leaf and cook, uncovered until tomatoes are slightly reduced, about 3 minutes.
Add the broth and bring the mixture to a boil. Reduce the heat to low and whisk in almond butter until blended. Add the soybeans and cook until heated through, about 2 minutes. Stir in the cilantro and spinach. Season with salt and pepper to taste!
This recipe is cozy and earthy and a great way to break out of your normal routine. Enjoy!