Since I had so many positive responses to my Spicy Black Bean Bake, I thought I'd share another recipe for a quick and easy vegetarian entree. This simple stew is more filling than you might suspect. It's perfect served with fresh homemade bread, biscuits, or cornbread on the side. More vegetables can easily be added based on what you've got hanging around in the fridge and freezer.
Ingredients:1 tbsp canola or vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups shredded cabbage
1 small or 1/2 large sweet potato, peeled and cut into 1/2" chunks
1 cup crushed tomatoes
2 cups water
1/2 cup peanut butter
1 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
Instructions:In a large saucepan, saute the onion and garlic in oil until onion begins to soften. Add the cabbage and sweet potatoes and cook over medium heat for a few minutes until cabbage softens. Add tomatoes, water, peanut butter, cumin, cayenne, salt and pepper. Simmer over medium heat, stirring occasionally, for about 20 minutes or until sweet potatoes are tender. Serves 4.
Love the peanut-and-tomato combination? Try these other recipes:
West African Style Baked Beans
Spicy Peanut and Tomato Soup
Need to use up the rest of that cabbage?
Colourful Cabbage Salad
I shared this recipe at Just Another Meatless Monday, My Meatless Mondays, Midnight Maniac Meatless Mondays, Mouthwatering Monday, Tasty Tuesday, Full Plate Thursday, Frugal Food Thursday, Recipe Swap Thursday, the GCC Recipe Swap, Friday Favorites, Fat Camp Friday and Seasonal Sunday.