Ingredients

2 tablespoon olive oil

1 medium onion, diced

1 celery stalk, chopped

1 tablespoon fresh grated ginger

2 cloves garlic, minced

1 medium sweet potato, peeled and cut into 1-inch chunks

1 14.5 oz can of diced tomatoes with chiles

1 lb butternut or acorn squash, cut into 1-inch chunks

1/2 lb cauliflower florets

1/4 cup creamy peanut butter

6 cups cooked brown rice

1 head watercress, stems removed

Preparation

  1. Heat oil in medium-low heat. Add onion and celery and cook for 5 min. Stir in ginger and garlic for 5 more min.
  2. Add potato and tomatoes. Increase heat to medium and cook 5 min.
  3. Stir in 2 cups of water and season with salt/pepper. Simmer partially covered for 10 min. Add squash and califlower and cook for 15 min more.
  4. Whisk peanut butter and 1/2 cup warm water. Add to stew and cook for 4 min stirring constantly. Spoon over rice and top with watercress.