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

  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 potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
  3. 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.
  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. Spoon over rice, and top with watercress.
    VEGAN
    GLUTEN-FREE
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 422
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