This is an easy, comforting stew that can remain vegetarian or poured over chicken. The crunch from the peanuts and the peanut butter give it a distinctive (and addictive) taste. Toast the peanuts for extra flavor, and try cashews instead of peanuts for variety.

Recipe for Peanut Stew

Adapted from Wholehearted Cooking: Simply Delicious Low-Fat Recipes

Serves 6

1½ teaspoons peanut oil
1 cup medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
½ teaspoon ground coriander
1 28-ounce can crushed tomatoes
½ teaspoon salt
⅛ tsp crushed red pepper flakes
⅛ tsp Tabasco or other hot pepper sauce
2 tablespoons peanut butter
¼ cup unsalted roasted peanuts, coarsely chopped
salt

In a heavy-bottomed pot, heat the oil. Add the onions and sauté until translucent, about 8 to 10 minutes. Add the garlic and cook for 1 minute.

Add the curry powder and coriander, and cook for 1 minute.

Pour in the tomatoes, then add the salt, crushed pepper flakes and Tabasco. Cover and simmer over low heat for 15 minutes.

Stir in the peanut butter and peanuts. Cook for about 5 minutes.

Serve with chicken, pasta, polenta or rice and a salad.