Peanut Butter Vegetable Stew

Another recipe from the Happy Herbivore Meal Plans!  I love how quick and easy most of the recipes in the meal plans are.  This one was extra yummy... not too surprising coming from a peanut butter addict :)

Serves 3-4.

Ingredients

• 2 cups low sodium vegetable broth
• 1 onion, diced
• 1 sweet potato, peeled (optional) and diced
• 1-inch piece fresh ginger, minced (about 1 tbsp)
• 4 garlic cloves, roughly chopped
• 2 tsp ground cumin
• ¼ tsp ground cinnamon (I think I added a lot more than this...)
• 1 tbsp tomato paste
• 1 zucchini, cut in half length-wise, then crosswise into half moons
• 1 small eggplant, diced
• 14.5 oz can diced tomatoes
• 4-6 tbsp peanut butter
• 1 green onion, sliced

Instructions

1. Line a medium pot with broth and add onion and sweet potato. Cook for a few minutes until the onions are translucent and softer.
2. Stir in ginger, garlic, cumin and cinnamon (stir for 30 seconds to combine, or until fragrant).
3. Add tomato paste and stir until combined.
4. Add zucchini and eggplant, plus salt and pepper. Cook 3 minutes, or until everything is softer, adding broth as necessary.
5. Add tomatoes, with juices, 1 cup broth and peanut butter. Stir to combine.
6. Simmer for 10-15 minutes, or until sweet potato is fork tender (and all vegetables are soft), stirring occasionally.
7. Serve over couscous or brown rice if desired. Garnish with green onion.