This dish is packed with yummy vegetables. The peanut butter gives it a delicious nutty flavour. Using brown rice adds some texture to the dish. I used a wild rice and lentil mix for a bit more flavour. Serve with a green salad.
With thanks to The China Study Cookbook, Leanne Campbell
Makes 6-8 servings Prep time: 15 minutes Cooking Time: 20-25 minutes
2 Tbsp vegetable broth
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp cinnamon
1 cup water
1 large sweet potato, peeled and cut into 1 inch cubes
2 cups frozen chopped spinach (you can always use fresh if you prefer)
1/2 cup frozen corn
4 Tbsp tomato paste
1-15oz can diced tomatoes
1 medium zucchini, peeled and sliced
1/4 cup natural peanut butter
sea salt and black pepper to taste
2 cups cooked brown rice, for serving
- In large soup pot, add 2 Tbsp of vegetable broth, onion green pepper and garlic. Cook over medium-high heat until onion and green pepper are soft.
- Reduce heat to medium. Add cayenne pepper and cinnamon. Cook 1-2 minutes longer.
- Add water, sweet potato, spinach, corn, tomato paste, diced tomatoes, and zucchini. Bring the mixture to a boil, reduce heat, cover, and simmer for 10 minutes or until potato is easily pricked with a fork. If necessary, add more water.
- Stir in peanut butter, salt and pepper. Cook over medium heat for 5 more minutes.
- Serve over cooked rice.