Yield: 6 Servings
Measure | Ingredient |
---|---|
2 larges | Onions; finely chopped |
4 tablespoons | Peanut oil |
2 cups | Pumkin; winter squash, or sweet potatoes, peeled, cut in chunks |
4 \N | Turnips |
4 mediums | Potatoes; quartered |
2 larges | Carrots; cut in chunks |
½ small | Head of cabbage; coarsely chopped |
2 larges | Tomatoes; quartered |
1 bunch | Fresh leafy greens (spinach; chard, etc) OR 1 small package frozen greens |
2 \N | Chili peppers OR 1 tsp cayenne |
2 cups | Tomato sauce |
¾ cup | Peanut butter |
Brown the onions in hot oil in a large, heavy skillet or stew pot. Add the vegetables, one at a time, sauteing each for a minute or so before adding the next.
Stir in tomato sauce, along with about a cup of water, reduce heat, and simmer until all the vegetables are tender. Spoon out about half a cup of the hot broth and mix it with the peanut butte to make a smooth paste. Add to the pot, and simmer for another 10 to 15 minutes. Serve over rice. Makes 6 to 8 servings.
Formatted for MasterCook by Mardi Desjardins March 9, 1998.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 9, 1998