SQUASH & PEANUT BUTTER STEW

INGREDIENTS

1 can (14oz) coconut milk
1 can (14oz) chopped tomatoes
1 large red pepper, diced
1 small  onion, finely diced
1 Jalapeno, seeded and diced
2 cups  squash, peeled and diced into small cubes
1/2 cup  Peanut Butter
1 teaspoon turmeric
1 bunch spinach, washed and shredded
2-3 cloves of garlic, minced
2-3 teaspoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1 handful fresh coriander, chopped
1/4 cup Peanuts, roughly chopped

METHOD

In a heavy soup pot , sauté the onion, red bell pepper and squash over medium heat until slightly golden, about 5-10 minutes. Add the fresh ginger, garlic, jalapeno, turmeric, coriander and cinnamon, sauté for about 1 minute.

Add the coconut milk, canned tomatoes and about 1 cup of water (or broth). Bring just to a boil and reduce heat to medium-low, and simmer (covered) just until the squash is tender. To test it, simply stab a piece of squash with a fork, if it seems nice and soft, then it's ready, if it's still firm, it needs to cook a little longer.

Better yet, taste a small piece of butternut squash to make sure it's at your preferred consistency. For me, it usually takes about 20 minutes, but it can vary depending on how large the squash pieces are. Once the squash is ready, add the peanut butter and simmer for a couple minutes.

Then add the fresh cilantro and ( spinach if desired and simmer a couple minutes longer or until the spinach reaches desired consistency) and top with 1 tablespoon of crushed peanuts.

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