African Peanut Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups brown basmati rice
• 1 tablespoon safflower oil or 1 tablespoon peanut oil
• 2 yellow onions, cut into 1/2 inch dice
• 6 garlic cloves, minced
• 3 jalapeno peppers, seeded finely chopped
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, minced
• 4 cups low salt vegetable broth
• 2 cups tomatoes, chopped with juices
• 1/2 cup unsalted peanut butter (all-natural)
• sea salt, to taste
• 1/3 cup fresh cilantro leaves, chopped
• 1 3/4 lbs sweet potatoes, cut into 1 inch dice
• 4 cups swiss chard, shredded
• 1 3/4 lbs new potatoes, cut into 1 inch dice
• 5 carrots, sliced julienne
• 2 cups frozen peas, thawed
• 2 bell peppers, seeded sliced thinly
• 2 cups frozen corn kernels, thawed
• 1 medium zucchini, cut into 1 inch dice
• 1 butternut squash, peeled seeded cut into 1 inch dice
• 1 medium head cauliflower, cut into 1 inch dice
• 1 large head broccoli, cut florets slice stem into 1 inch dice

Recipe

• 1 cook rice according to package directions and set aside.
• 2 while the rice is cooking, in a 6 qt stockpot, heat oil on medium. add onions and saute, stirring occasionally, until tender, 5-7 minutes. add garlic, jalapeno peppers, curry powder and ginger and saute for 1 minute.
• 3 stir in broth, tomatoes and peanut butter. add seasonal vegetables and increase heat to medium-high. bring to a boil, then reduce heat to a simmer and cook until the seasonal vegetables are tender, 12-15 minutes. season with salt.
• 4 divide rice among serving bowls and top with stew and cilantro.