Spicy Peanut and Vegetable Stew
Parsley Couscous
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (6-oz) can tomato paste
- 1 lb Brussels sprouts, trimmed and halved
- 3 sweet potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 (28-oz) can diced tomatoes
- 6 cups low sodium vegetable broth
- ⅔ cup raisins
- ½ tsp salt
- ½ tsp crushed red pepper
- ¾ cup natural peanut butter
Instructions
- Cook onion and garlic in hot oil in a skillet over medium heat 5 minutes. Add tomato paste, and cook, stirring constantly, 2 minutes. Spoon mixture into a 5- or 6-quart slow cooker.
- Add Brussels sprouts, potatoes, carrots, diced tomatoes, and broth to cooker. Cover and cook on LOW 4 hours or until potatoes are tender.
- Stir in raisins, salt, and red pepper; cook 15 minutes longer. Whisk in peanut butter until well blended.
- Serve stew in bowls with Parsley Couscous recipe.
Side Dish Ingredients
- 1½ cups whole wheat couscous
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Cook couscous according to package directions; stir in parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
472
|
152
|
624
|
| Fat (g) | 21 | 1 | 22 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 6 | 20 |
| Carb (g) | 55 | 30 | 85 |
| Fiber (g) | 13 | 2 | 15 |
| Sodium (mg) | 738 | 39 | 777 |
| T. Sugs (g) | 28 | 2 | 30 |
| A. Sugs (g) | 0 | 0 | 0 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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