A nice twist on vegetable stews and good recipe for Winter Vegetables. I like how well the peanut and sweet potato overtones comes together to offer a different and delightful flavor.
Vegan friendly recipe.
Feeds 6 to 8 people
2 T Olive Oil
1 large leak chopped
1 large onion chopped
4 good size peeled carrots cut into bite size pieces
3 Cups of 2 different types of squash – winter squash preferred, peeled and cut into bite size pieces
2 Parsnips pealed and cut into bite size pieces
2 Yam or Sweet Potatoes bite size pieces
2 Jalapeños – chopped
4 cloves of chopped garlic – raw or roasted
1 Can of diced fire roasted tomatoes
4 – 5 cups of vegetable stock
3 T Salt
2 t of a spicy curry
1 t of cumin
½ Cup of smooth or creamy peanut butter
12 pieces of fresh okra, sliced into discs. Frozen can be substituted.
¼ Cup of finely chopped peanuts
Slices of Lime
Fresh cilantro leaves
This a very easy stew to prepare
Use a big stew pot or dutch oven. Preferably a big wonderful stove top clay stew or soup pot.
Sauté the onion and leaks on medium low until transparent, about 5 min. I cook my onions very slowly on low for up to 20 mins because I love the flavor but this is just my preference. Add the stock and vegetables, except the okra. You will want the stock to just cover the vegetables enough to get them tender without making the mixture soupy. 4 to 5 Cups of Vegetable stock works well but add a little through the cooking process if desired. Bring to a boil, reduce to a simmer and add the spices. Cook for about 30 min until vegetables are tender. Next ladle about a cup of liquid from the stew into a medium size bowl and mix with the peanut butter. Add the peanut butter mixture back into the stew and mix well. Now add the sliced okra (a little more stock if necessary) and cook another 10 min. When the vegetables are tender and the flavors are blending well you are ready to serve in stew or soup bowls with chopped peanuts and cilantro sprinkled on top and lime wedges on the side. Can be served crusty bread or your grain like couscous, quinoa or rice but that is not necessary for this hearty stew.
Can be refrigerated for 2 to 3 days or frozen.
Article all about Squash – very informative http://www.thenibble.com/reviews/main/vegetables/squash-glossary.asp