Peanut butter stew

Recipe Information

Ingredients

• 1/4 cup peanut oil

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 jalapeño pepper, seeded and minced

• 4 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon red pepper flakes

• 2 russet potatoes, peeled and cut into 1-inch pieces

• 1/3 cup tomato paste

• 1 tablespoon olive oil

• 2 zucchini, sliced

• 1 cup peas

• 2 carrots, sliced

• 1/2 cup peanut butter

• Water

Directions

• In a saucepan, heat the peanut oil over medium heat. When hot, add the onion, red bell pepper, and jalapeno and cook until tender.

• Transfer the mixture to a large pot and add the garlic, ginger, chili powder, cumin, red pepper flakes, potatoes, carrots, and tomato paste; add enough water so that all ingredients are just barely covered.

• Bring the ingredients to a boil, reduce the heat to low, and simmer, covered, for 45 minutes, stirring occasionally.

• Add the zucchini and peas and continue to simmer for 15 more minutes.

• Add the peanut butter to a separate bowl and add 1 cup of the stew liquid; mix well before adding back to stew pot. Mix and cook stew for 15 minutes.

• Serve as is or over pasta or rice.

Nutrition (per serving)

• Calories: 335 cal

• Total fat: 22g

• Saturated fat: 4g

• Monounsaturated fat: 6g

• Cholesterol: 0mg

• Sodium: 132mg

• Potassium: 676mg

• Carbohydrate: 29g

• Fiber: 6g

• Protein: 8g