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Kunde
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Make flavorful Kunde stew with black-eyed peas, tomatoes, and peanuts. Serve over rice for a quick, budget-friendly, and satisfying vegan meal. Add sweet potatoes, squash, and leafy greens for a heartier dish. Simmer until veggies are tender.
Ingredients:
  • ¼ cup unsalted roasted peanuts or 3 tablespoons creamy peanut butter
  • 2 tablespoons canola oil
  • 1 yellow onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 large tomato finely chopped
  • Kosher salt
  • Two 15.5-ounce cans black-eyed peas drained and rinsed
  • ½ cup water
Instructions:
  • For whole peanuts, pulse in a food processor until finely ground like sand. Set aside. In a medium saucepan over medium heat, warm the oil. Add onion and cook for about 5 minutes until softened. Stir in coriander and turmeric, cooking until fragrant for about 30 seconds. Add tomato, a pinch of salt, and cook until dry, about 5 minutes. Add peas, ground peanuts, and water. Bring to a boil over high heat, then simmer on low for 5 minutes. Season with salt and serve hot. Store leftovers in an airtight container in the fridge for a few days. Reheat in a pot on low heat, stirring constantly.

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