Slow Cooked Peanut Stew

I really am stupid sometimes. First, I forget a pretty important ingredient -- broth. If you've ever used a crock pot, you know liquid is pretty darn important. Not to mention, I make my own broth, which takes over an hour to do. So I have a ton just sitting in my fridge with no purpose. Though, I am planning a soup later in the week.


Then I put in 1/2 tsp of curry powder instead of 1/2 tbsp. I decided not to call this peanut curry because of that mistake.


Finally, hours later, when I went to write this post, after thinking to myself several times, "I wonder if there's an instant pot recipe for this," I saw at the bottom of the Girl on Bloor blog post, that there is in fact an Instant Pot option directly below the slow cooker recipe.


I blame Christmas. I had to make stupid brownies this morning for a work holiday party, and I got all flustered in the kitchen trying to get everything done (including the dishes) by 8 am, and this is what happens.


In the end... it tasted pretty good. Needs some more flavor. Maybe the additional curry would have done the trick.



Messed up a The Girl on Bloor recipe | Serves: 3 | Time: 8+ hours (mostly inactive); make it quick and easy in an Instant Pot in less than 10 min.


Ingredients

1/2 tbsp EVO

2 cloves garlic minced

1 small yellow onion, diced

1 #sweetpotato, cubed

1/2 tbsp curry powder (I DID 1/2 TSP BECAUSE I'M AN IDIOT)

1/2 tsp cumin

1/2 tsp cayenne

1/2 tsp salt

1 cup vegetable broth (WHICH I FORGOT!!!!)

3 tbsp peanut butter

1 can of diced tomatoes (recipe calls for crushed, happy I did diced, juice and all, given I'm the idiot who forgot the broth!)

1/2 can of #chickpeas

1/2 red #bellpepper, diced

1 cup spinach

1/4 cup cilantro, chopped

2 tbsp chopped #peanuts

1.5 cups cooked rice (called for basmati, I did #cauliflower, hopefully we don't get E Coli, I don't think they recalled cauliflower in our state though)



Instructions

Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Remember the freaking broth! Cook on high for 6 hours, or low for 8 hours. Thankfully, I did low. If I did high, I probably would have ran home ASAP, seeing as how I forgot the darn broth!


Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with rice.


INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with rice.


Why didn't I do this instead of leaving a slow cooker on in my house all day? Because I'm an idiot who forgets broth and doesn't read instructions all the way through before acting. Lessons learned.


What I ate and drank today

3 glasses of water

1 cup of coffee

1 cup of decaf

Sampling of brownie batter

1/2 red bell pepper

Quinoa salad

1 piece of peppermint bark

A piece of my avocado brownies

4 pretzels

Carrots

Peanut stew with cauliflower rice


Exercise

~2 miles of walking, carrying pretty heavy items


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