Peanut Butter Stew Recipe

• 2 sweet potatoes, peeled & cubed
• 2 tbsp. vegetable oil
• 3 garlic cloves, chopped or possibly pressed
• 3 tbsp. grated fresh ginger root
• 2 tbsp. grnd coriander
• 1/2 teaspoon cayenne (or possibly to taste)
• 4 c. minced onions
• 2 tomatoes, minced
• 4 c. peeled & cubed eggplant
• 1/4-1/2 c. Vegetable Stock or possibly water
• 1 c. minced zucchini or possibly yellow summer squash
• 2 green peppers, coarsely minced
• 2 c. tomato juice
• 1/2 c. peanut butter

1. Steam or possibly boil the sweet potato cubes till just tender.
2. Meanwhile, saute/fry the garlic, ginger and spices in oil for 1 minute.
3. Add in the onions and cook till they begin to soften.
4. Add in the tomatoes, eggplant and a small amount of vegetable stock or possibly water and simmer for 10 min.
5. Add in the zucchini and peppers; continue to simmer till all of the vegetables are tender, about 20 min.
6. Drain the sweet potatoes and add in them to the stew along with the tomato juice and peanut butter.
7. Stir well.
8. Simmer on very low heat for 5-10 min, stirring occasionally to prevent sticking.
9. Serve on rice, couscous, or possibly millet.
10. Serves 4-6.

sweet potatoes, vegetable oil, garlic, ginger root, grnd coriander, cayenne, onions, tomatoes, eggplant, vegetable, zucchini, green peppers, tomato juice, peanut butter

Taken from cookeatshare.com/recipes/peanut-butter-stew-55077 (may not work)