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Cauliflower, Carrot, and Groundnut Stew
2 tablespoons olive or canola oil
2 medium onions, about 2 cups, chopped
2 lbs carrots, sliced or chopped into 1/4 inch pieces (a couple of pounds of sweet potatoes would probably be a fine substitute)
2 heads cauliflower, about _pounds, divided into bite-sized flowerets and stems chopped
3 cups tomato juice (2 12-oz cans)
1 cups apple juice
1 small (5-6 ounce) can coconut milk
1 teaspoon salt
2 teaspoons fresh grated ginger root
2 teaspoons coriander, ground
cayenne or other hot chili powder or chopped hot chili, to taste
fresh basil, 1 large bunch, leaves only, and larger leaves torns into a few pieces
1/2 cup creamy old-fashioned peanut butter (the nuts only kind, aka groundnut paste)
Saute the onions in the oil until translucent.
While they're cooking, chop the carrots. Add the carrots and
continue to saute while you prepared the cauliflower. Remove from
heat if they start to soften before the cauliflower is done. Add
the cauliflower and cook a few minutes.
Stir in the juices and coconut milk, and let cook until the vegetables
are well done (if you like, they can be cooked until soft and the
entire soup pureed).
Reduce the heat, and add the salt, ginger, coriander, basil, and peanut
butter, and stir until the peanut butter is smoothly distributed.
Let simmer over low heat (do not let it boil or the peanut butter
may burn) until the basil is wilted.
Serve over cooked plain millet or rice.
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