This recipe is based on the one by Leanne Campbell in The China Study Cookbook, with a couple of my variations. Great flavor with the sweetness of the sweet potato and tomatoes mixed with the savory flavor of the peanut butter. Yum!
- 2 tbsp vegetable stock or broth
- 1 chopped onion
- 1 chopped bell pepper
- 4 minced garlic cloves
- ¼ tsp cayenne
- 1 tsp dried ground ginger (or 1 tbsp fresh)
- 1 tsp cinnamon
- 1 cup water or broth
- 1 chopped/cubed sweet potato (peeling optional)
- 2 cups frozen chopped spinach (can also use fresh spinach or kale, 4+ cups)
- ½ cup frozen corn
- 4 tbsp tomato paste
- 1 15 oz can organic diced tomatoes
- 1 sliced zucchini (peeling optional)
- ¼ cup natural peanut butter
- Salt to taste
- 2 cups cooked brown rice or other whole grain for serving
Optional add-ins or replacements for the vegetable ingredients above (I do not recommend leaving out the sweet potato or the tomatoes/paste as they bring the dish together):
- 1-2 cups sliced mushrooms
- 1-1 ½ cups beans
- 1 cup chopped carrots
Sauté the onion, pepper, and garlic in the broth in a large soup pot over medium high heat until onion is soft.
Reduce heat to medium and add spices and cook for 2 minutes.
Add water/broth and the rest of the veggies (everything except rice and peanut butter) to the pot. Bring the mixture to a boil and reduce heat, cover, and simmer for 10 minutes or until the potato is soft enough. Add water if needed.
Add in peanut butter and salt, and cook for 5 minutes.
Serve over rice or other grain!