Indian Peanut Stew

Spicy peanut stew

I had a problem this morning.  I have four pieces of naan left in the fridge from yesterday.  And somehow I didn’t get up in the middle of the night to eat them.  So, I had to figure out what I was going to eat with them this evening.


Terrible the problems I have!

I wanted a curry, and I wanted peanut.  And this recipe met both those requirements.

As with all peanut butter recipes it doesn’t photograph well, but it tastes amazing. 

 And naan…

It is really simple, takes just minutes to prepare and ends up making a great meal.

I didn’t have fresh ginger or garlic but the powdered worked out just fine for me.

Indian Peanut Stew

• 2 cups uncooked brown rice
• 6 cups water
• 1 tablespoon olive oil
• 1 large white onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons grated fresh ginger root
• 1 (28 ounce) can diced tomatoes with juice
• 1/8 teaspoon cayenne pepper
• 1 cup chunky natural peanut butter

Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.

Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes.

Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer.

Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.

Or with naan bread.