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African Peanut Stew with Shrimp and Butternut Squash

Serve alongside basmati rice tossed with some chopped cilantro and lime juice.
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 large carrot peeled and diced
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder
  • One 15-ounce can diced tomatoes
  • ½ teaspoon salt
  • 4 cups chicken fish, or veggie stock
  • 2 cups diced butternut squash
  • 3 tablespoons smooth peanut butter
  • ½ cup shelled edamame
  • 2 cups chopped kale leaves woody stems removed
  • 3/4 pound shrimp peeled and deveined, tail-on
  • 1/4 cup cilantro leaves chopped
  • Roasted peanuts optional

Instructions

  • Heat the olive oil in a large Dutch oven over a medium flame. Add the onion and carrot and sauté until soft and translucent, about 5 minutes.
  • Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
  • Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until squash is just tender, about 10- minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add the edamame, kale, and shrimp and cook, covered, until the shrimp is just pink, about 5 minutes, stirring once or twice to make sure everything is submerged.
  • Taste for seasoning, ladle into bowls, and garnish with the cilantro and peanuts (if using).