SPICE UP YOUR VEGETABLE STEW WITH PEANUT SAUCE
Comforting soups and stews are among the best things to look forward for the fall and winter. Now that we’ve begun to hibernate, I’ve always got something on the back burner of the stove, warming up the house and my belly at the same time.
Chicken and vegetable stocks burble away; the last of the garden vegetables are roasted and pureed into thick and creamy soups; inexpensive cuts of meat are braised with wine and the last of the herbs from the kitchen garden.
There’s something almost romantic about fall cooking, as the light is softer, the air quieter, the smells richer. Cozy food is some of the best food, and, best of all, it doesn’t have to break the bank either.
This recipe for vegetable stew has been in my life and in my kitchen for 25 years. In fact it was one of the very first recipes I ever cooked for friends way back when I was just learning how to cook. Freshly out of the nest, I was a young woman living in a big city, far from home, and honest to goodness, having the best time of my life. Our apartment was huge and drafty, but the kitchen was the heart of it all. This comforting conglomeration of vegetables was on heavy rotation, not only because it tasted delicious, but it was easy on the bank accounts of poor students.
The bulk of the stew is made of cabbage and potatoes, so there you go. These are two of the most inexpensive vegetables in the produce department, and at the farmers market. Unlike potatoes, cabbage doesn’t get enough love. It’s super low calorie — just 25 calories per 100 grams — and is rich in antioxidants and vitamins C, B, and K. Cabbage is high in fibre, which is a good thing when it comes to digestion, and it helps keep inflammation in check. Cabbage is pretty much a wonder vegetable, and you can do more with it than just cabbage rolls, coleslaw or sauerkraut — although those things are also delicious.
I used a green cabbage here, and I suggest you do the same. I once made the stew with red cabbage, and while it still tasted great, the colour was a bit unappealing. Save the red cabbages for coleslaws or slice into wedges and roast with a little olive oil.
You can’t have a proper stew without the humble onion, so it’s there, starting off the whole thing. What really makes this stew special though, is the aromatics of garlic, ginger, and jalapeno peppers. You do you when it comes to how much jalapeno you want. Spicy food warms from the inside out, so when I’m really chilly, I add more heat.
The vegetables are slowly simmered until soft — there’s no crazy techniques involved here. The best part is when the peanut butter is stirred in at the end. It creates a smooth, almost velvety texture that binds together the vegetables. It’s kind of like a group hug with your favourite people. The peanut butter is the true reason why this stew is magic. It creates a richness to an otherwise humble pot of vegetables.
You can elevate the protein by adding a cup or two of cooked lentils or chickpeas, or you can serve the stew as is, over bowls of steaming rice. It’s peasant food, to be sure, but I feel like a queen when I eat it.
VEGETABLE STEW IN A SPICY PEANUT SAUCE
■ 2 tbsp (30 ml) canola oil
■ 1 onion, chopped
■ 1-2 chopped jalapeno peppers, seeds removed unless you want it super super hot
■ 3 cloves garlic, minced
■ 2 tbsp (30 ml) grated peeled ginger root
■ 3 cups (750 ml) chopped green cabbage
■ 3 cups (750 ml) cubed potatoes, ½-inch (1.25-cm) pieces ■ 3 cups (750 ml) tomato juice
■ 1 cup (250 ml) vegetable stock
■ 2 cups (500 ml) chopped fresh tomatoes
■ 2 cups (500 ml) sliced zucchini,
■ ½-inch (1.25-cm) pieces
■ 1/2 cup (125 ml) chopped cilantro, plus more for garnish
■ 1/2 cup (125 ml) peanut butter (natural is optimal) salt and pepper to taste
1. Warm a Dutch oven over medium-high heat. Add the oil. When it has warmed, sauté the onions for about five minutes. Stir in jalapeno pepper, garlic and ginger and cook a few more minutes. Add the cabbage and potatoes.
Cook for another few minutes.
2. Stir in the tomato juice, vegetable stock and tomatoes. Cover and simmer for about 15 minutes, until the potatoes are fork tender. Stir in the zucchini and cilantro and cook five minutes longer.
3. Turn the heat to low, stir in the peanut butter and simmer gently until ready to serve. Add more juice or stock if you find it too thick. Season with salt and pepper. Add some cayenne pepper for more heat, if need be. Garnish with more cilantro. Serve over bowls of steamed rice or quinoa.
Serves six.