Spicy Veggie Nut Stew


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. 


Makes 4 to 6 servings.

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