Mexican Peanut Potato Carrot Stew

Mexican Peanut Potato Carrot Stew
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What Started it all:
Peanuts, Carrot, potatoes, microwave


  • 1 cup of peanuts
  • 4 carrots, peeled and diced
  • 4 potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 can of diced tomatoes
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. In a microwave-safe dish, microwave the peanuts for 2-3 minutes until they are lightly toasted.
  2. In a large pot, heat some oil over medium heat and sauté the onions and garlic until fragrant.
  3. Add the carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and diced tomatoes, then add the cumin, chili powder, and toasted peanuts.
  5. Bring the stew to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
  6. Season with salt and pepper to taste.
  7. Serve the stew hot, garnished with fresh cilantro.

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