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.

1 comment:

CameraDawktor said...

Dude, this is a crazy recipe. Does it taste good? You need to post pictures of it here to tempt me to make it. Come on man, you need PHOTO ACTION on these blogs!! teehee