West African Groundnut Stew

2 stewed potatoes, peeled, cubed, and boiled or steamed till soft

ONE
1 tsp olive oil
3 garlic cloves, pressed
3 tbsp fresh grated ginger
3 tbsp ground coriander
1/2 tsp cayenne pepper (or to taste)

TWO
2 onions, chopped
2 tomatoes, chopped

THREE
1 eggplant, peeled and cubed (or 3 cups shredded cabbage)
1/2 cup water

FOUR
1 zucchini, peeled and chopped
2 green peppers, chopped

FIVE
2 cups tomato juice
1/2 cup peanut butter

Fat-free Greek yogurt, to serve

Sauté the ingredients in ONE with a little water. Add the ingredients in TWO and simmer, covered, until the onions are translucent. Add the ingredients in THREE and simmer, covered, for about 10 minutes. Add the ingredients in FOUR and simmer, covered, for another 10-15 minutes. Add the ingredients in FIVE and the potatoes and cook for another 5 minutes or until all the veggies are tender. Serve over brown rice with a dollop of fat-free Greek yogurt.

Original from Moosewood