Spicy Peanut Stew With Cool Cucumber Sauce

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced (about 2 tsp)
• 1 medium sweet potato, peeled and cut into 1 inch chunks (about 2 cups)
• 14 1/2 ounces diced tomatoes with green chilies
• 1 lb butternut squash or acorn squash, cut into 1 inch chunks (about 3 cups)
• 1/2 lb cauliflower floret (about 4 cups)
• 1/4 cup creamy peanut butter
• 6 cups cooked brown rice
• 1 head watercress, stems removed

Cool Cucumber Sauce

• 1/2 cup roasted peanuts, chopped
• 1/2 cucumber, peeled, seeded and diced (about 1/2 cup)
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, stemmed, seeded and minced (optional)
• 2 tablespoons lime juice
• 1 tablespoon fresh ginger, rated
• 1/2 teaspoon salt

Directions

1. 1

   Cool Cucumber Sauce:.

2. 2

   Toss together all Cool Cucumber Sauce ingredients in small bowl. Set aside to serve with Spicy Peanut Stew.

3. 3

   Spicy Peanut Stew:.

4. 4

   Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.

5. 5

   Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.

6. 6

   Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.

7. 7

   Whisk together peanut butter and 1/2 cup warm water in small bowl. Add to stew, and cook 4 minutes or until thickened, stirring constantly. Spoon over rice, and top with watercress.