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Fall Harvest Groundnut Stew

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Nutritional Information

Serves 8

Amount Per 1-cup serving:

Calories 365
Protein 15g
Total fat 16g
Carbs 45g
Cholesterol mg
Sodium 386mg
Fiber 8g
Sugars 9g

Felice Bogus, of Raleigh, N.C., came up with this stew while trying to “find something interesting to do with peanut butter beyond just making PB&J sandwiches,” she says. VT staffers went nuts for the super-chunky texture and peanut-y flavor.

Ingredients

  • 4 cups low-sodium vegetable broth
  • 1 medium tomato, peeled and diced, juice reserved separately
  • 11-inch piece fresh ginger, sliced
  • 2 Tbs. olive oil, divided
  • 1 medium onion, diced (11/2 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 1/3 cup tomato paste
  • 1 Japanese eggplant, cut in 1/2-inch-thick slices
  • 2/3 cup creamy peanut butter
  • 1/8 tsp. cayenne pepper, optional
  • 1 large sweet potato, peeled and cut into 1/2-inch dice (2 cups)
  • 1 1/3 cups brown rice
  • 1 7-oz. pkg. Gardein Chick’n Filets

Directions

1. Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. Discard ginger slices; set broth mixture aside. 

2. Heat 1 Tbs. oil in large saucepan over medium heat. Add onion and garlic, and sauté 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and sauté 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered, 1 hour, or until sweet potato is tender.

3. Meanwhile, prepare rice according to package directions.

4. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add Chick’n Filets, and cook 3 minutes per side. Remove to cutting board, and cut into chunks. Stir Chick’n into stew, and serve stew over rice.
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