Monday, October 20, 2008

African Groundnut Stew with Kuri Squash

Last night we made African Groundnut Stew from Voluptuous Vegan. Groundnut, in this case, refers to the 1/4 cup of peanut butter that finished the stew. Yum! This is a recipe that has become a fall favorite in our house. We only get to make it in the fall when we are getting fresh local interesting squash. I always make it with a Kuri Squash which is the red one in the picture below.


It is a time consuming recipe, but the results are well worth it. In addition to Kuri squash, the stew also has roasted cauliflower in it, carrots, sweet potatoes, potato (instead of the turnip it called for because I had potatoes), garlic, lots of ginger, ginger juice, cilantro, onions, and scallions. But its the peanut butter, ginger, and the squash that are the real stars of this stew:

African Groundnut Stew


  1. that stew looks fabulous. big chunks of winter squash? i'm a fan. i have 2 of those delicata squash you have pictured just begging to be made into something awesome.

  2. My favorite thing to do with delicata is to halve it, seed it, slice it into half rings, toss with olive oil, salt and pepper and roast it in the oven. Some curry powder is also a nice addition.

  3. Oh I LOVE the look of this dish.
    Another recipe book to the list.

  4. Ooo, did you see this recipe on Vegan Yum Yum: