Peanut Stew

Ingredients

1 to 2 Tbs olive oil

1 onion, chopped

2 large cloves garlic, chopped/minced

2 cups chopped sw. potato or butternut squash

4 cups vegetable or chicken broth

1/2 cup uncooked brown rice or quinoa

1 ½ to 2 cups cooked chick peas

¼ cup peanut butter (high quality, no additional ingredients)

2 cups chopped kale

1 tsp. cumin

1 tsp coriander

1 tsp turmeric

Salt to taste (about 1 tsp)

1/8 to ¼ tsp. cayenne (optional)

Tomatoes (handful chopped)

2 tbs lemon juice

Directions

Heat oil and sauté onion for about 5 min. Add garlic, potatoes/squash, broth, rice/quinoa and chick peas. Bring to boil. Reduce heat and simmer 35 minutes. In a small bowl, mix peanut butter with about half cup hot water and blend. Add peanut butter mixture to stew. Add kale and spices. Cook 5 minutes. Add tomatoes and lemon juice and cook an additional 5 minutes. Cover for 5 minutes to let steam. Thickness can be adjusted by adding more broth and/or water at the end. In addition, if less rice/quinoa is added, then stew will likely be less thick.

About 8 servings.

For added protein add a scoop of yogurt on top and/or slices of steak, chicken, shrimp or tofu.

Garnish with fresh cilantro.