1 pepper, chopped
1 head of broccoli, chopped
1 carrot, chopped
1 cup chopped root vegetable
1 medium yellow onion, diced
4 cloves garlic, finely diced
2 teaspoons grated gingerroot or 1 1/2 teaspoons ginger powder
1 jalapeno pepper, finely chopped, or equivalent amount of
hot sauce
2 cups water
2 cups tomato sauce
1 tablespoon parsley
1 1/2 tablespoons thyme
1 1/2 tablespoons cumin
1/2 teaspoon salt
3/4 cup chunky peanut butter
1-2 tablespoons canola or vegetable oil
1. In a large saucepan, saute the onion,
ginger, jalapeno, and garlic in the oil for 4 minutes, stirring
frequently.
2. Add the remaining ingredients, except for the peanut butter,
and mix well. Bring to a simmer and cook over medium-low heat
for 20-25 minutes, stirring occasionally, until the carrots
and root vegetables are tender.
3. Add the peanut butter and mix thoroughly. Cook for an additional
2 minutes, remove from the heat, and serve with rice or couscous.
