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Peanut Butter Stew
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
1/4 cup peanut oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded & minced
4 cloves garlic, minced
1 Tablespoon fresh ginger, minced
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
2 russet potatoes, peeled and cut into 1" pieces
1/3 cup tomato paste
Salt and pepper to taste
1 Tablespoon olive oil
12 ounces ground turkey
2 small zucchini, sliced
1/2 cup peanut butter |
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Directions
Heat a large, heavy saucepan over medium heat, adding 1/4 cup peanut oil. When hot, add onion, red bell pepper and jalapeno. Cook until vegetables are tender. Add garlic, ginger, chili powder, cumin, red pepper flakes, potatoes, tomato paste; season to taste with salt and pepper. Add enough water to barely cover; mix well. Bring to a boil, reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally.
Heat a skillet over high heat; add 1 tablespoon oil. When hot, add turkey. Saute until browned, then remove to a plate. When stew has cooked for 45 minutes, add turkey and zucchini and, continue cooking for another 15 minutes.
Place peanut butter in a bowl, adding 1 cup of stew liquid. Mix well and add back to stew. Mix to blend and cook for another 15 minutes. Adjust seasonings to taste and serve over rice or pasta. |
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Tips
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Serve over plain white rice or gf pasta. |
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