Peanut Butter Stew

Peanut Butter Stew is a great way to use up leftover vegetables. It's good either hot (over rice, as a soup) or cold (as a salad).




  • 5 Medium / 3 Large onions, diced (1/4" chunks) (when chopped, almost 2 Quarts)
  • 2 T oil
  • 28 oz tomatoes, canned (5 large), chopped, drained
  • 3 C water
  • 1 - 1 1/2 t ground ginger
  • 1/2 t cayenne pepper
  • 1 - 1 1/2 T curry powder
  • 1 t paprika
  • 8 - 16 oz crunchy peanut butter
  • 1/4 C leek leaf, diced (opt)
  • 4 - 8 oz bean sprouts, chopped into 1/2" pieces (opt)




  1. Mix spices well in cup.
  2. Add oil to well heated deep pot.
  3. Fry onions on high until soft, stirring constantly.
  4. Add tomatoes, fry 2 minutes.
  5. Add water and drained tomato juice, bring to boil, add spices and mix well.
  6. Add peanut butter with a fork, mix well.
  7. Sir constantly, bring to a boil.
  8. Reduce heat to simmer, cover, cook 3 minutes.
  9. Uncover.
  10. Add bean sprouts (opt).
  11. Stir, cook until oil appears on top.
  12. Stir again, garnish with whatever is on hand:

  13. Serve over cooked potatoes or rice, and whatever cooked or raw veggies come to mind. Or as a dip for taco chips. Or as a sauce for meat.
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