Ginger Peanut Stew
Description
This rich, warming ginger, peanut stew from Bastyr nutrition student Lizzie Diehl travels and reheats well. Serve it over brown rice, and share it with a neighbor.
Ingredients
Instructions
Heat oil in 4-quart saucepan over medium heat. Add the onion and ginger and cook until onion softens, stirring frequently. Add the coriander and cayenne and saute, stirring, for 1 minute.
Once the spices are fragrant, add zucchini, vegetable stock and canned tomatoes. Bring soup to a boil, reduce to a simmer, and cover. Cook, stirring occasionally, until the zucchini and tomatoes are tender, about 15 minutes.
Add peanut butter and nutmeg and whisk to combine. Simmer a few minutes more, then add salt and pepper to taste. Serve, garnished with chopped cilantro.
To reheat, first stir in an additional ½ cup vegetable stock or water. Then bring to a simmer on the stovetop.
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Summary
Yield | |
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Source | Copyright 2015, L. Diehl, Original recipe |
Prep time | 15 minutes |
Cooking time | 20 minutes |
Total time | 35 minutes |