Tuesday, March 17, 2009

Peanut and Pepper Stew

This soup was inspired by this North African recipe. I made some minor modifications (mainly increasing the acidity with more lime juice and the heat with a squirt of sriracha) but the technique and basic recipe stayed the same.

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
Over medium-high heat, saute the onion and celery in a large saucepan until they are soft (about ten minutes). Add the peppers and garlic and saute another five minutes more. Add in the cayenne and curry powder and saute for two more minutes.

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.

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