Peanut Butter Stew

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

>> See it done!


Ingredients

• 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)

Preparation

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:
    
    • Leftover bits of chopped leek.
    • Coarsely chopped green onion.
    • Leftover bits of parsley.
    • Chunks of fresh tomato.
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.

See it Done!

Red (sweet) pepper, onions, spices, peanut butter, tomatoes.

Put spices in a bowl, and mix well.

Add cooking oil to a dutch oven, heat until water droplet sizzle when sprinkled.

Fry onions, then peppers and tomatoes.

Add tomato juice and water, then spices and peanut butter. Bring to a boil - then simmer, until oil appears on the surface.

Chop green onions.

Mix chopped onion, and serve over rice.