Thursday, May 26, 2011

Peanutty Pumpkin Stew

Thanks again Vegan on the Cheap cookbook. I love stews/soups because 1 batch can last me 3-4 lunches. I really like the use of peanut butter in this recipe

1 tbs olive oil, 1 onion, 1 carrot, 1 potato, 2 garlic cloves, 1 (14.5 oz) can crushed tomatoes, 1 (16 oz) solid pack pumpkin, 1/2 cup peanut butter, 2 tbs soy sauce, 2 tsp hot/mild curry powder, 2 cups vegetable stock, 1.5 cups cooked or 15.5 oz kidney beans drained and rinsed, 1 (4 oz) can chopped green chilies, 1 cup thawed peas (I didn't include the peas), 1/4 cup chopped peanuts

Directions (4 to 6 servings):
1. Saute onions, garlic, carrots and potato in a large pot. Cover and cook until softened.
2. Stir in tomatoes, pumpkin, peanut butter, soy sauce, curry powder and stock, stirring after each addition. Add beans and chilies stirring occasionally for 20 minutes.
3. Shortly before serving stir in peas. Garnish with chopped peanuts.

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