A bright and peppery stew for a cold winter day

Yields 2-3 Servings

Ingredients

2 tbsp canola oil
2 tsp cumin seeds
1 shallot or onion, diced
2 garlic cloves, chopped
2 tsp ginger paste (or 1/2 inch piece of ginger minced)
2 medium sweet potatoes, peeled and cubed
1 (14oz) can of diced tomatoes with juice
2 cups chicken broth
1 tbsp ground coriander
1 tbsp black pepper
1 tsp cayenne
1 tsp paprika
1 bell pepper, diced
1/2 cup peanut butter
1 (14oz) package extra-firm tofu, drained and cut into small cubes
Salt to taste
1/4 to 1/2 cup of chopped cilantro

Directions

1. Heat oil in a skillet over medium-high heat. Add cumin, shallot, and garlic to skillet. Sauté until it just starts to brown.
2. Lower heat to medium and add ginger paste, sweet potatoes, tomatoes, chicken stock, coriander, black pepper, cayenne, and paprika. Stir well to combine.
3. Cover and cook until sweet potatoes start to get tender, about 15-20 minutes.
4. Uncover and turn up heat to medium-high. Add bell pepper and peanut butter. Cook an additional 5 minutes or until pepper is slightly softened.
5. Add tofu and cook until heated through.
6. Remove from heat, add salt, if necessary.
7. Garnish with cilantro and serve with rice, flatbread, or couscous.

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