Feel free to adjust this to your taste too. I think it would be super served over baked sweet potatoes or (sans rice) over a fried noodle cake with sauteed bok choy.
Peanut and Pepper Stew
(as inspired by a Flickr poster who was inspired by a Moosewood cookbook)
4-6 generous servings (this freezes well)
- 2 large onions, chopped
- 2 celery stalks, chopped
- 2 red peppers , chopped
- 3 cloves garlic, pressed or minced
- 1/4 teaspoon cayenne
- 1 tablespoon curry powder (if your curry powder is hot, you may want to reduce or omit the cayenne)
- 1/2 cup brown rice
- 14 ounce can diced tomatoes
- 1/4 cup peanut butter (smooth or crunchy, your choice)
- juice of one lime
- chopped cilantro, lime wedges, sliced scallions, toasted peanuts and/or sriracha for garnish
Add the rice, tomatoes and three cups of water. Add a pinch of salt. Cover the pan and bring to a simmer. Cook until the rice is tender, about 30-40 minutes. Whisk in the peanut butter, lime juice and season to taste with salt and pepper. Whisk in more water if the stew is too thick. Bring the acid/spicy balance up to your taste with more lime juice, hot sauce, salt and pepper.
Serve with your choice of garnishes.