Sunday dinner was Spicy Peanut Stew. Charlotte and I thought it was delicious. And perfect for a cold snowy day (we got eight inches!).
2 Tbs. olive oil
Garlic to taste, minced
1 medium onion finely diced
1 celery stalk, chopped
1 Tbs. grated fresh ginger
1 Big Idaho Potato
1 15 oz. can diced tomato with chilies
1 vegetable bouillon cube.
1 lb. of butternut or similar squash cut in 1 inch chunks
Bunch of broccoli
creamy peanut butter
1 Tbs. arrowroot powder
watercress or parsley or something
Cook the onion and celery and garlic over medium heat until the onion is translucent. Add ginger and stir until fragrant. Add potatoes and tomatoes and cook until thickened a bit. Add two cups of water. Pepper (bunch). Add the bouillon cube. Bring to a boil and then turn down to a simmer for 10 minutes. Add the squash and cook another 10 or so. When the squash is getting soft, add the broccoli on top and cover to steam for 10 minutes. Whisk peanut butter, arrowroot and 1/4 cup warm water. Add to the pot. Cook until it starts to thicken up.
Serve over brown rice or couscous. Sprinkle with chopped parsley or watercress.
From the May/June 2007 Vegetarian Times.