African
Infused Stew or Gravy
(Makes approx 6 servings depending on hunger
level)
The
flavor of turmeric, peanut butter, garlic and coriander are subtly
present in this recipe and very much African. You could add a bit of
heat with a sprinkle of dried pepper flakes or splash of hot sauce if
so inclined.
1
Cup rinsed dried lentils (I used red)
1
TBSP Earth Balance or oil
4
TBSP peanut butter
1
15 oz can of tomato sauce or diced tomatoes
½
onion diced
1
Cup of chopped vegetables of your choice
½
Cup diced celery
1
teaspoon garlic powder
¼
teaspoon coriander powder
¼
teaspoon turmeric
½
teaspoon salt if you use low sodium broth
3
Cups prepared rice or quinoa as a base for the stew as a gravy. Or use pita triangles or an Injera style bread for dipping or
scooping into the stew.
In
a dutch oven or large frying pan saute celery, onion and vegetable of
your choice in the TBSP of Earth Balance or oil. When onion is translucent add the
peanut butter, the spices, the tomatoes and the broth. Mix well. Add
the lentils and let simmer approx 20 minutes. Longer is fine though
you may have to add a bit more broth if it gets too thick. Crockpot
on low for several hours would be fine, too, in that case you can
skip the oil/Earth Balance and sauteing of veggies and just throw all of it in
the crockpot together.
