African Peanut Stew

• 1 onion 2 cups, chopped
• 2 tablespoons olive oil
• 2 tablespoons ginger minced
• 4 cloves garlic minced
• 2 teaspoons cumin
• 2 teaspoons coriander
• 5 cups low sodium vegetable broth
• 6 ounces tomato paste
• 1 cup peanut butter
• 2 sweet potatoes medium, 4 cups jewel yam, chopped
• 1/2 teaspoon salt or to taste
• pepper to taste
• 1 serrano 2 tablespoons
• 2 teaspoons Sriracha
• 1 eggplant medium, 6 cups, chopped
• 1 yellow squash small, or zucchini, 1 1/2 cup, chopped

1. 1. Saute chopped onion in olive oil until translucent, about 5 minutes.
2. 2.Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.
3. 3.Add vegetable broth, tomato paste, salt, pepper, sriracha, serrano, peanut butter and sweet potatoes. Bring to a boil, and then simmer until sweet potato starts to soften, about 15-20 minutes.
4. 4.Add chopped eggplant and squash. Cook until tender, about 10 minutes.

onion, olive oil, ginger, garlic, cumin, coriander, vegetable broth, tomato paste, peanut butter, sweet potatoes, salt, pepper, serrano, sriracha, eggplant medium, zucchini

Taken from www.yummly.com/recipe/African-Peanut-Stew-1643986 (may not work)