Vegetable Stew In A Spicy Peanut Sauce

By Renée Kohlman

This vegetable stew in a spicy peanut sauce is a comforting conglomeration of vegetables consisting mainly of cabbage and potatoes, which makes it easy on the grocery bill, and we always need those recipes in our back pocket.

Vegetable Stew in a Spicy Peanut Sauce

This comforting conglomeration of vegetables consists mainly of cabbage and potatoes, which makes it easy on the grocery bill, and we always need those recipes in our back pocket.

Recipe and photographs by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman. Reprinted with permission of TouchWood Editions.

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Course: Soup & Stews

Preparation: Easy

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Author: Renée Kohlman

Ingredients

• 2 Tbsp canola oil
• 1 large yellow onion chopped
• 3 garlic cloves minced
• 2 Tbsp fresh ginger minced
• 1-2 jalapeño peppers seeds removed unless you want it super spicy, chopped
• 3 cups green cabbage chopped
• 3 cups red potatoes cubed (1-inch pieces)
• 3 cups tomato juice
• 1 cup vegetable broth (homemade, or store bought)
• 2 cups Roma tomatoes chopped or 2 cups canned diced tomatoes
• 2 cups zucchini chopped (1/2-inch pieces)
• 1/2 cup cilantro chopped, plus more for garnish
• 1/2 cup smooth peanut butter (natural is optimal)
• salt and pepper
• cayenne pepper (optional)

Imperial – Metric

Instructions

• Warm a Dutch oven over medium-high heat. Add the oil. When it’s warm, sauté the onion for about 5 minutes. Stir in the garlic, ginger, and jalapeño pepper and cook until fragrant, 3–5 minutes. Add the cabbage and potatoes. Cook for another few minutes, just to marry everything together.
• Stir in the tomato juice, broth, and then the tomatoes. Cover and turn the heat down to medium. Simmer until the potatoes are fork-tender, about 15 minutes. Stir in the zucchini and cilantro and cook, uncovered, for 5 minutes longer.
• Turn down the heat to low, stir in the peanut butter and simmer gently, uncovered, for 5 minutes. Add more tomato juice or broth if you find it’s too thick. Season with salt and pepper. Add some cayenne pepper for more heat, if you like. Garnish with more chopped cilantro. Serve on its own or over bowls of steamed rice or quinoa. Leftovers taste even better the next day.

Nutrition Facts

Vegetable Stew in a Spicy Peanut Sauce

Serving Size

 

1

Amount per Serving

Calories

274

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

9

g

Sodium

 

306

mg

13

%

Potassium

 

1062

mg

30

%

Carbohydrates

 

27

g

9

%

Fiber

 

6

g

25

%

Sugar

 

13

g

14

%

Protein

 

10

g

20

%

Vitamin A

 

1607

IU

32

%

Vitamin C

 

65

mg

79

%

Calcium

 

67

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.