1. Heat the oil (or butter) in a large pot or Dutch oven over medium heat. 2. Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender. 3. Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil. 4. Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired. 5. Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes. 6. Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches! ---------------------------------------------------------------------------
Nutrition
Ingredients
