African Infused Stew or Gravy
(Makes approx 6 servings depending on hunger level)
The flavor of turmeric, peanut butter, garlic and coriander are subtly present in this recipe and very much African. You could add a bit of heat with a sprinkle of dried pepper flakes or splash of hot sauce if so inclined.
1 Cup rinsed dried lentils (I used red)
1 TBSP Earth Balance or oil
4 TBSP peanut butter
1 15 oz can of tomato sauce or diced tomatoes
½ onion diced
1 Cup of chopped vegetables of your choice
½ Cup diced celery
1 teaspoon garlic powder
¼ teaspoon coriander powder
¼ teaspoon turmeric
½ teaspoon salt if you use low sodium broth
3 Cups prepared rice or quinoa as a base for the stew as a gravy. Or use pita triangles or an Injera style bread for dipping or scooping into the stew.
In a dutch oven or large frying pan saute celery, onion and vegetable of your choice in the TBSP of Earth Balance or oil. When onion is translucent add the peanut butter, the spices, the tomatoes and the broth. Mix well. Add the lentils and let simmer approx 20 minutes. Longer is fine though you may have to add a bit more broth if it gets too thick. Crockpot on low for several hours would be fine, too, in that case you can skip the oil/Earth Balance and sauteing of veggies and just throw all of it in the crockpot together.