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Submitted by Gitty Normile
Who says comfort food can’t be healthy? This gingery peanut buttery stew will warm you on even the coldest days and is packed with essential vitamins. Butternut squash has more potassium per cup than a banana and sweet potatoes have high levels of vitamin C and A. Tasty ginger has long been known to help digestion and inflammation. The peanut butter adds to the general yumminess and makes it a kid friendly recipe.
1 medium onion, diced
2 TBSP olive oil
2 Tbsp grated ginger
2 cubes of frozen garlic or 2 tsp crushed garlic
4 medium sweet potatoes, cut into cubes
1/2 can crushed tomatoes
1 medium butternut squash peeled and cut into cubes
1/2 bag frozen cauliflower florets, defrosted (optional)
1/2 cup creamy peanut butter
Handful of chopped peanuts
Heat olive oil in large pot on low flame. Add onion and garlic until onion is translucent. Stir in ginger and cook 2 minutes. Add tomatoes, sweet potatoes, squash and 1 cup water. Simmer until vegetables are softened, about 20 minutes. If using cauliflower, add cauliflower and cook 10 more minutes until all vegetables are fork tender.
Whisk peanut butter with 1/2 cup warm water in small bowl until blended. Add to stew and simmer until sauce is thickened.
Spoon over basmati rice and sprinkle with chopped peanuts before serving.
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