- Beantown Kitchen

Ingredients

¼ cup peanut butter
3 cups water divided
1 tablespoon olive oil
1 medium yellow onion finely chopped
3 cloves garlic minced
1 tablespoon peeled and minced fresh ginger
3 tablespoons curry powder
¼ teaspoon cayenne pepper optional
¼ cup tomato paste
2 cups halved cherry tomatoes
3 cups bite-sized cauliflower florets
2 cups bite-sized gold potato chunks unpeeled
2 cups bite-sized zucchini pieces
1 cup fresh or frozen peas
chopped cilantro optional for serving

Instructions

In a medium mixing bowl, stir the peanut butter and 1 cup of water until well combined and set aside.
Heat the olive oil in a large pot over medium-high heat. Add the onions and a pinch of salt and cook for 3-4 minutes, stirring occasionally, or until softened and beginning to brown.
Add the garlic and ginger and continue cooking and stirring for 1 minute.
Add the curry powder and cayenne, if using, and continue cooking and stirring for 1 minute.
Add the remaining 2 cups of water, tomato paste, tomatoes, cauliflower, potatoes, zucchini, and peanut butter mixture. Bring to a boil and reduce the heat to medium-low. Cook for 25-35 minutes, stirring occasionally, or until the vegetables are tender. While the curry is cooking, prepare the Coconut Basmati Rice, if using.
Once the vegetables have cooked, add the peas and cook for an additional minute or until heated through. Serve hot with cilantro and Coconut Basmati Rice, if desired.

Notes

In the United States, millions of tons of food go uneaten every year, and 48% of it is wasted at the consumer level. There is a lot that we as individuals can do to change our habits and reduce our waste.

For example, if we purchase frozen fruits and vegetables (such as the peas in this recipe), we can use what we need without fear of spoilage. And when it comes to nutrition, fresh is not necessarily better. Fruits and vegetables are often flash frozen after being harvested at peak
ripeness, preserving their nutrients.

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