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“Oh so rich, creamy, and delicious on a cold winter night! I found this recipe in BHG magazine, modified slightly and am posting here for safekeeping. Full recipe is a big pot of soup - I halve the recipe to make 4 very healthy portions of stew. Prep note: if the peanut/coconut cream is something you are unsure about (or if you have a picky eater) I would suggest pulling a sampling of the stew prior to adding and test for yourself and your family. I absolutely think it is what makes the dish special, however my BF doesn't like, so his serving is separated out prior to my adding in the cream mixture (and then I, of course, decrease the amount of peanut/coconut cream that I'm adding to the main pot).”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil (or butter) in a large pot or Dutch oven over medium heat.
  2. Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender.
  3. Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil.
  4. Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired.
  5. Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes.
  6. Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches!

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