Average: 5 (2 votes)
Active time
30 minutes
4 Servings

2 teaspoons peanut or extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 can (8 ounces) tomato sauce

½ cup water

2 teaspoons chili powder

½ teaspoon salt

1 head of cauliflower (about 2 ½ pounds), broken into large florets

2 carrots, cut into ½ -inch slices

1 green pepper, cut into 1 ½ -inch pieces

¼ cup creamy peanut butter


1.  In a 5-quart Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, 3 to 5 minutes, or until the onion is translucent.

2.  Stir in the tomato sauce, water, chili powder and salt. Add the cauliflower, carrots, and green pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

3.  Stir in the peanut butter, cover, and simmer for 5 minutes longer or until the vegetables are tender.



Courtesy of Best Foods and the Peanut Institute

Yield: 4 Servings

How'd it Taste?

This is very simple to throw together and quick. It came out like a chunky stew for me as I added a sweet potato to mine since it was just sitting there. With a whole grain or a nice roll, this was very filling. It would be easy to throw some in a blender to get more of a chunky soup texture.
This was excellent! It has a similar taste to some Tanzanian dishes (our home country) we cook with peanut. We will definitely make again!

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