The first chill of autumn air invites cozy evenings spent in the kitchen, and what better way to embrace the season than with the enchanting flavors of Pan-Roasted Cassava with Ginger-Peanut Stew? Imagine the aroma of simmering ginger and peanut mingling with earthy spices as vibrant colors dance in your pot. This delightful dish takes humble ingredients and transforms them into a heartwarming meal that’s perfect for weeknights or when you want to impress family and friends.
One bite into the crispy cassava rounds dipped into the creamy, rich stew reveals a wonderful contrast that will leave your taste buds tingling. A truly comforting dish, it caters to vegetarians and those seeking gluten-free options, all while being a healthier alternative to familiar fast food fare. So, gather your ingredients, and let’s cozy up with this delicious recipe that celebrates the magic of home-cooked meals!
Why choose Pan-Roasted Cassava with Ginger-Peanut Stew?
Comforting warmth: This stew envelops you in a fragrant hug of ginger and peanut, creating the ultimate cozy meal.
Easy preparation: With straightforward steps, you’ll be savoring this dish in no time—perfect for busy weeknights!
Vibrant freshness: The combination of colorful vegetables adds both beauty and nutrition, making it a feast for the eyes as well as the palate.
Satisfying crunch: Crispy pan-roasted cassava rounds provide the ideal textural contrast to the creamy stew, making each bite a delightful experience.
Crowd-pleaser: Great for family dinners or impressing guests, this dish offers a unique taste that’s sure to win over everyone at the table.
Pan-Roasted Cassava with Ginger-Peanut Stew Ingredients
For the Stew
- Tomato Purée – A base flavor creating the stew’s richness; you can substitute with crushed tomatoes if needed.
- Tomato Paste – Enhances the tomato flavor profile; increase the purée if you’re out of paste.
- Unsweetened All-Natural Smooth Peanut Butter – Adds creaminess and depth; consider tahini or sunflower seed butter for a nut-free option.
- Chopped Fresh Ginger – Provides a warm, aromatic flavor; ground ginger works in a pinch.
- Turmeric Powder – Offers earthiness and vibrant color; no substitutes needed here.
- Ground Cumin, Smoked Paprika – Adds complexity and smokiness, enriching the dish without alternatives.
- Chili Powder – Introduces mild heat; feel free to adjust according to your spice preference.
- Fenugreek – Adds unique, sweet flavor notes; it’s okay to omit if you can’t find it.
- Granulated Garlic, Granulated Onion – Enhances overall savoriness without substitutions necessary.
- Ground Allspice – Provides warm, seasonal notes; no substitutions required.
- Sweet Potato (diced) – Contributes sweetness and texture; swap with carrots or butternut squash if desired.
- Bell Peppers (mixed colors, diced) – Adds color and crunch; zucchini or green beans can be used as a substitute.
- Yellow Onion (diced) – Base flavor for the stew; shallots or leeks can work as alternatives.
- Habanero or Scotch Bonnet Pepper (optional) – Adds heat to the dish; omit for milder flavors or swap for jalapeño.
- Vegetable Stock – Liquid base for the stew; opt for homemade or store-bought broth as suitable.
- Kosher Salt, Freshly Ground Black Pepper – Essential for seasoning; no swapping necessary.
For the Cassava
- Cassava (cut into rounds) – The main carbohydrate element, fried for texture; golden yuca is a good substitute if you can’t find cassava.
- Grapeseed Oil – Used for cooking the stew and frying cassava; substitute with vegetable oil or olive oil if needed.
For Garnish
- Scallion Greens (for garnish) – Adds a fresh and colorful finishing touch; chopped cilantro or parsley can be used instead.
Feel free to explore with these ingredients, and enjoy making this comforting Pan-Roasted Cassava with Ginger-Peanut Stew!
How to Make Pan-Roasted Cassava with Ginger-Peanut Stew
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Blend the tomato purée, tomato paste, peanut butter, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, garlic, onion, allspice, and optional habanero with 1/4 cup water until smooth. This will form a vibrant, creamy base for your stew.
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Cook in a Dutch oven by heating 3 tablespoons of grapeseed oil on medium-high heat. Add the blended paste and cook, stirring constantly for 3-5 minutes until the mixture thickens and becomes aromatic.
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Add the vegetable stock to the pot, stir well, and let it simmer for 5-7 minutes until the stew reduces by a third. This step melds the flavors beautifully and builds a rich texture.
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Incorporate the diced sweet potato and bell peppers into the stew, cooking until the sweet potatoes are tender, which should take about 15 minutes. You’ll love the pop of color and nutrition these veggies provide!
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Fry the cassava rounds in a cast-iron skillet with the remaining grapeseed oil, cooking in batches for 5-7 minutes on each side until they are golden brown and crispy. This adds that delightful crunch, a perfect partner to the creamy stew!
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Serve the stew in bowls, topping each with the crispy cassava rounds and garnishing with chopped scallion greens. Optionally, drizzle with olive oil for an extra touch of flavor.
Optional: For an extra zing, sprinkle with lime juice before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These comforting Pan-Roasted Cassava with Ginger-Peanut Stew ingredients are perfect for meal prep enthusiasts! You can prepare the entire stew base up to 3 days in advance by blending the ingredients and storing them in an airtight container in the fridge. To maintain the rich flavors, refrigerate it immediately after preparation. When you’re ready to serve, simply reheat the stew on the stove, adding a splash of vegetable stock to loosen it if needed. Fry the cassava fresh for the best texture, as it is best enjoyed crispy. With these make-ahead options, you’ll savor restaurant-quality flavors on busy weeknights with minimal effort!
How to Store and Freeze Pan-Roasted Cassava with Ginger-Peanut Stew
Fridge: Store leftover stew in an airtight container for up to 3 days. Keep the fried cassava separate to maintain its crispy texture.
Freezer: For longer storage, freeze the stew in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat the thawed stew on the stove over medium heat, adding a splash of vegetable stock if needed. Fry fresh cassava right before serving for optimal crunch.
Making Ahead: You can prepare the stew base a day in advance, keeping it in the fridge for your cozy meal later. Enjoy the delightful flavors of your Pan-Roasted Cassava with Ginger-Peanut Stew!
Expert Tips for Pan-Roasted Cassava with Ginger-Peanut Stew
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Ingredient Quality Matters: Use fresh, high-quality vegetables and spices for robust flavors in your Pan-Roasted Cassava with Ginger-Peanut Stew.
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Avoid Overcooking: Keep an eye on your sweet potatoes and peppers; overcooking can lead to mushiness. Aim for tender but still slightly firm textures.
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Batch Frying Cassava: Fry cassava in smaller batches to prevent them from steaming, which ensures they turn out perfectly crispy.
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Spice Level Adjustments: Start with less chili powder, then taste the stew before adding more. It’s easier to increase heat than to tone it down!
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Thicker Stew Tip: For a thicker consistency, allow the stew to simmer uncovered longer to evaporate excess liquid, enhancing the flavors.
Variations & Substitutions for Pan-Roasted Cassava with Ginger-Peanut Stew
Feel free to customize this delightful recipe to suit your taste and dietary preferences!
- Nut-Free: Substitute unsweetened peanut butter with tahini or sunflower seed butter for a delicious, nut-free option.
- Sweet Potato Alternatives: Swap diced sweet potatoes for carrots or butternut squash to experiment with different flavors and textures.
- Herb Medley: Add fresh spinach or kale to the stew during the last few minutes of cooking for an extra nutritional boost and vibrant color.
- Spice it Up: Increase heat by adding more habanero or scotch bonnet peppers, or include a dash of cayenne pepper for an extra kick.
- Vegetable Variations: Substitute bell peppers with zucchini, green beans, or even diced eggplant for a unique veggie twist.
- Homemade Broth: Enhance the flavor by using homemade vegetable stock instead of store-bought to create a more personalized touch.
- Crispy Toppers: Consider topping the stew with crispy fried onions or garlic chips for a delightful crunch that contrasts beautifully with the creamy stew.
- Flavor Enhancements: Stir in a splash of coconut milk for added creaminess and tropical flair, making your dish even more luxurious and comforting.
What to Serve with Pan-Roasted Cassava with Ginger-Peanut Stew?
Embrace a lively feast that complements the distinct flavors and textures of this delightful stew.
- Steamed Jasmine Rice: The fluffy rice offers a neutral base that absorbs the rich ginger-peanut flavor, making each bite satisfying and complete.
- Quinoa Salad: A light, refreshing side that adds a nutty crunch, balancing the warmth of the stew with a touch of freshness. Consider tossing it with cucumber and herbs for vibrancy.
- Roasted Vegetable Medley: Sweet, caramelized veggies such as carrots and zucchini bring extra depth and a natural sweetness that enhances the dish beautifully.
Pairing your meal with a crisp salad can elevate the experience. A simple arugula salad drizzled with lemon vinaigrette will provide contrast and brighten up your plate.
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Chilled Cucumber Soup: This cool, creamy soup acts as a refreshing palate cleanser that complements the warmth of the stew without overpowering it.
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Craft Beer or Spicy Ginger Ale: A cold drink can perfectly offset the stew’s richness, while a hint of spice in the ginger ale brings in a harmonious zing that ties everything together.
Each pairing offers a delightful contrast or complement to the Pan-Roasted Cassava with Ginger-Peanut Stew, making your meal an unforgettable experience.
Pan-Roasted Cassava with Ginger-Peanut Stew Recipe FAQs
How do I choose ripe cassava?
Absolutely! When selecting cassava, look for firm, unblemished roots with smooth skin. The best is heavy for its size, and avoid any that have dark spots or are soft to the touch. Fresh cassava should not be discolored or wrinkled.
What’s the best way to store leftover stew?
Very easy! Store your leftover Pan-Roasted Cassava with Ginger-Peanut Stew in an airtight container in the refrigerator for up to 3 days. Make sure to keep the fried cassava separate to maintain that delightful crunch!
Can I freeze the stew?
Yes, you can! For freezing, allow the stew to cool completely before transferring it into airtight containers or freezer bags. It can be stored in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then gently reheat on the stove with a splash of vegetable stock to bring it back to life.
What if my stew turns out too spicy?
If your stew is a bit spicier than you intended, don’t worry! You can balance the heat by stirring in a little extra peanut butter or coconut milk to mellow the spice. Alternatively, adding a splash of vinegar or some sugar can help tone down the heat.
Are there nut-free alternatives for the peanut butter?
Absolutely! If you have nut allergies, simply swap the peanut butter with tahini or sunflower seed butter. These alternatives provide a creamy texture and complement the dish’s flavors beautifully while keeping it safe for everyone at the table.
Can I make the stew ahead of time?
Yes, you can! You can prepare the stew base a day in advance. Just store it in the refrigerator, then reheat before serving. However, it’s best to fry the cassava fresh to ensure that it remains crispy when served.
Enjoy experimenting with your Pan-Roasted Cassava with Ginger-Peanut Stew as you embrace these helpful tips!
Pan-Roasted Cassava with Ginger-Peanut Stew for Cozy Nights
Ingredients
Equipment
Method
- Blend the tomato purée, tomato paste, peanut butter, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, garlic, onion, allspice, and optional habanero with 1/4 cup water until smooth.
- Cook in a Dutch oven by heating 3 tablespoons of grapeseed oil on medium-high heat. Add the blended paste and cook, stirring constantly for 3-5 minutes until it thickens.
- Add vegetable stock to the pot, stir, and let it simmer for 5-7 minutes until reduced by a third.
- Incorporate the diced sweet potato and bell peppers into the stew, cooking until sweet potatoes are tender, about 15 minutes.
- Fry the cassava rounds in a cast-iron skillet with the remaining oil for 5-7 minutes on each side until golden brown and crispy.
- Serve the stew topped with crispy cassava rounds and garnished with chopped scallion greens.