This West African stew gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes. It’s served over rice and garnished with watercress for a one-dish meal.
YIELD: SERVES 6
2 Tbs. olive oil
1 medium onion, diced (about 1 cup)
1 celery stalk, chopped (about ½ cup)
1 Tbs. grated fresh ginger
2 cloves garlic, minced (about 2 tsp.)
1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
1 14.5-oz. can diced tomatoes with chiles
1 lb. butternut or acorn squash, cut into 1-inch chunks (3 cups)
½ lb. cauliflower florets (4 cups)
¼ cup creamy peanut butter
6 cups cooked brown rice
1 head watercress, stems removed
- 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.
- Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
- Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
- Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress.
30 MINUTES OR LESS
Protein: 11 g
Total Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 71 g
Cholesterol: 0 mg
Sodium: 770 mg
Fiber: 9 g
Sugar: 7 g