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Groundnut Stew

Recipe courtesy of: National Soybean Research Laboratory University of Illinois at Urbana-Champaign

Ingredients 2 Tbsp. oil

3 Tbsp. freshly grated ginger

1 clove garlic minced

2 Tbsp. ground coriander

½ tsp. salt

½ tsp. ground red pepper (cayenne)

1 onion, chopped

2 green or red bell peppers, chopped

2 cans (14.5 oz. each) diced tomatoes, undrained

1 ½ cups vegetable broth

½ cup dry TVP1 cup tomato juice½ cup creamy peanut buttercooked rice (optional)

Instructions Heat the oil in a deep skillet. Add the grated ginger, minced garlic, ground coriander, salt and ground red pepper; sauté, stirring constantly, for 1 minute. Add the chopped onion and continue to cook until the onion is tender

Add the chopped bell peppers, undrained tomatoes, and the vegetable broth. Simmer for 5 minutes. Stir in the dry TVP and simmer for 10 minutes

Stir in the peanut butter and tomato juice and simmer for 5 minutes.

Remove from heat and serve hot, preferably over rice.

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