Spicy Veggie Nut Stew

This stew won second prize in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac. Congratulations to winner Sara Perkins from Dallas, Texas.

Check out The Old Farmer’s Almanc Recipe Contest to enter the contest or for more winning recipes. Or, look for more great soup and stew recipes on our list of soups, stews, and chowders.


1 to 2 tablespoons oil (peanut, vegetable, etc.)
1 medium yellow onion, chopped
4 to 6 cloves garlic, minced
1 teaspoon chopped fresh ginger (1/2 teaspoon dried)
1 to 2 dried red chilis, seeded and chopped, or 1 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon ground cumin seed
1 1/2 teaspoons curry powder (or to taste)
1 (6-ounce) can tomato paste
3 1/2 cups chicken broth (canned is fine)
1 (16-ounce) package frozen mixed vegetables
1/3 cup fresh cilantro leaves
1/4 cup peanut butter, creamy or crunchy style
salt and black pepper to taste
1 tablespoon chopped green onions and/or peanuts, per bowl, as garnish


In a stockpot (at least 4 quarts) heat oil and quickly sauté onion, garlic, and ginger for 3 to 4 minutes. Add chilis, cumin, and curry powder; stir, and cook for another minute. Add tomato paste and chicken stock; stir well, and bring to a boil. Add frozen vegetables, bring to a boil again, then turn heat to low. Add cilantro leaves and simmer, uncovered, for 10 minutes. Add peanut butter, stir to dissolve, and heat 4 to 5 minutes more. Add salt and black pepper, as desired. Pour into bowls and garnish with green onions and/or peanuts. 

Cooking & Recipes


Makes 4 to 6 servings.

Preparation Method


Sara Perkins, Dallas, Texas

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