Spicy Peanut Stew

Serves 6
• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped with leaves (about 1/2 cup)
• 1 1/2 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium yam, peeled and cut into 1-inch chunks (about 2 cups)
• 30 oz. can diced tomatoes
• 1 acorn squash, cut into 1-inch chunks (about 3 cups)
• 2 cups vegetable stock
• 1/2 lb. frozen cauliflower florets (about 4 cups)
• 1/4 – 1/2 cup creamy peanut butter
• cayenne pepper to taste
• 1 head watercress, stems removed

To make the soup:
1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add yams and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in stock. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. season with cayenne and salt.

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