Name: Vegetable Peanut Stew
Ingredients: 2 Medium Zucchini cut into 1/2 inch cubes; 2 Small Sweet potatoes peeled and cut into ½ inch cubes; 1 Large Carrot cut into 1/2 inch cubes; 2 Tablespoon Oil; 1 Large red onion chopped; 1 Inch Piece of Ginger finely diced; 1/2 Inch Piece of fresh Turmeric finely diced (Optional); 2 Cloves Garlic finely diced; 1/2 Teaspoon Chilli Flakes; 2 Cups Tomato puree; 4 Cups Vegetable Broth (store bought or homemade); 1/2 Cup Natural Peanut Butter (Crunchy or smooth); 1 1 (15-ounce) can Chickpeas or Navy Beans, drained and rinsed; Salt and pepper to taste; Roasted Peanuts for garnish (Optional)

Vegetable Peanut Stew

This Vegetable Peanut Stew was inspired by several peanut based stews I used to eat when I worked downtown. My version is healthier, vegan and gluten-free. This rich and creamy peanut stew is so delightfully packed with flavour, super comforting, and can be eaten as a meal! This stew will not disappoint! This soup is so easy to put together. Either smooth or crunchy peanut butter will work, just make sure it’s natural style, with no added sugar, to maximize the peanut flavour. Make this your own by adding any chopped greens like spinach, kale, mustard greens, collard greens etc, you will love the texture and flavour of these greens in the stew. You can also add rice, quinoa, barley - virtually any grain of your choice. I choose to keep mine grain free. I also added fresh diced Turmeric mostly for it's detoxification properties - it didn't impact the taste or the flavour.

Servings

Ingredients

2 Medium Zucchini cut into 1/2 inch cubes
2 Small sweet potatoes peeled and cut into ½ inch cubes
1 Large Carrot cut into 1/2 inch cubes
2 Tablespoon Oil
1 Large red onion chopped
1 Inch Piece of Ginger finely diced
1/2 Inch Piece of fresh Turmeric finely diced Optional
2 Cloves Garlic finely diced
1/2 Teaspoon Chilli Flakes
2 Cups Tomato puree
4 Cups Vegetable Broth (store bought or homemade)
1/2 Cup Natural Peanut Butter Crunchy or smooth
1 1 (15-ounce) can Chickpeas or Navy Beans, drained and rinsed
Salt and pepper to taste
Roasted Peanuts for garnish Optional

Servings

Ingredients

2 Medium Zucchini cut into 1/2 inch cubes
2 Small sweet potatoes peeled and cut into ½ inch cubes
1 Large Carrot cut into 1/2 inch cubes
2 Tablespoon Oil
1 Large red onion chopped
1 Inch Piece of Ginger finely diced
1/2 Inch Piece of fresh Turmeric finely diced Optional
2 Cloves Garlic finely diced
1/2 Teaspoon Chilli Flakes
2 Cups Tomato puree
4 Cups Vegetable Broth (store bought or homemade)
1/2 Cup Natural Peanut Butter Crunchy or smooth
1 1 (15-ounce) can Chickpeas or Navy Beans, drained and rinsed
Salt and pepper to taste
Roasted Peanuts for garnish Optional

Instructions

Place a large pot on medium heat and add the oil.
Add in the chopped red onion and the diced turmeric (if using) and cook until onions are translucent.
Add in the diced ginger, garlic and chilli flakes and cook until onions are golden. Stirring frequently.
Add in the chopped sweet potatoes and carrots and cook for 5 minutes.
Stir in the pureed tomatoes and vegetable broth and cook for 10 minutes.
Add in the chopped zucchini, peanut butter and beans. Stir until all blended and everything is combined.
Cover pot and cook on low-medium heat for another 5-7 minutes or until the vegetables are cooked through.
Taste test and adjust the salt and spice if necessary for your palate.
Serve hot garnished with roasted peanuts.