Spicy Peanut Stew

• 2 tablespoon olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 14.5 oz can of diced tomatoes with chiles
• 1 lb butternut or acorn squash, cut into 1-inch chunks
• 1/2 lb cauliflower florets
• 1/4 cup creamy peanut butter
• 6 cups cooked brown rice
• 1 head watercress, stems removed

1. 1. Heat oil in medium-low heat. Add onion and celery and cook for 5 min. Stir in ginger and garlic for 5 more min.
2. 2. Add potato and tomatoes. Increase heat to medium and cook 5 min.
3. 3. Stir in 2 cups of water and season with salt/pepper. Simmer partially covered for 10 min. Add squash and califlower and cook for 15 min more.
4. 4. Whisk peanut butter and 1/2 cup warm water. Add to stew and cook for 4 min stirring constantly. Spoon over rice and top with watercress.

olive oil, onion, celery stalk, ginger, garlic, sweet potato, tomatoes, butternut, cauliflower, peanut butter, brown rice, head

Taken from www.epicurious.com/recipes/member/views/spicy-peanut-stew-50074638 (may not work)