Kidney Peanut Stew

The sauce in this stew is thickened with a small amount of peanut butter. With the tomato paste, it makes for a rich creamy gravy.

• 1 1/2 cup kidney beans, soaked overnite
• 6 cup water

• 3 tbsp peanut or sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 med onion, diced
• 1 green bell pepper, diced
• 1 turnip, diced
• 2 med potatoes, diced

• 1 tsp powdered ginger
• 1-2 tsp salt or to taste
• 2 tsp ground fenugreek
• 2 tsp ground coriander

• 2-3 tbsp tomato paste
• 3-4 tbsp smooth peanut butter

Cook the soaked and rinsed kidney beans in water until done, around 90 minutes stovetop or 1 hour pressure cooked.

Heat the oil, add garlic, then ginger and onion. When the onions start to turn translucent add the other vegetables, saute until they just start to get tender.

Add the cooked kidney beans in to the vegetables, along with the seasonings and tomato paste. Mix the peanut butter and tomato paste with some of the hot broth on the side and stir to a smooth paste, and add to the stew. Cook about another 1/2 hour until the vegetables are cooked through. Adjust seasonings.