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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 and minced
4 garlic cloves, 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 and season to taste with salt and pepper. Add enough water to barely cover and mix well. Bring to a boil, reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally.
Heat a skillet over high heat and 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, zucchini and cook for another 15 minutes.
Place peanut butter in a bowl and add 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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