1 cupof fresh green beans*chopped into 3/4 inch bites
2cloves of garlicminced
2tspginger rootminced
1tspground cumin
1tspcurry powder
1tspground coriander
1tspchili powder
4cupsvegetable broth*One 900 ml carton
3cupssweet potatoespeeled and cubed
540mldiced tomatoes (petite cut)drained
540mlchickpeasOne can - drained and rinsed
1tbsplemon juicefreshly squeezed
1/2tspsalt
1/4tspblack pepper
1/4cupraisins
3tbsp peanut butter*see notes
2tbspfresh cilantrominced - plus more for serving
Instructions
In a large pot over medium high heat, sauté onions and garlic in olive oil for 2-3 minutes. Stir in ginger root, cumin, curry powder, coriander and chili powder and continue cooking for another 30 seconds.
Add the remaining ingredients to the pot—except the raisins, peanut butter and cilantro—and bring to a boil. Reduce heat and simmer for 20 minutes or so, until all the veggies are tender.
Add in peanut butter, raisins and cilantro. Mix well. Let simmer for another 5 minutes before serving.
Notes
*The Looneyspoons recipe calls for 3 cups of broth, but I use 4 cups for a couple reasons:1. Most broth cartons are 900 ml, i.e 4 cups and I hate wasting that last cup (because it inevitably wastes away, unused in my fridge despite best intentions).2. This is a thick stew, and I find it needs that extra liquid.*The Looneyspoons recipe calls for 1/2 cup diced celery and 1/2 cup diced green pepper, which I replace with 1 cup of chopped green beans. Reason: to please the little people in my life. *The original recipe calls for 2 tbsp of peanut butter, but I top it up to 3 tbsp. I just find it that much yummier. I suggest starting out with 2 tbsp, tasting, and adding a little more to suit your tastebuds.