Ingredients

• 2 Tbls neutral oil, divided
• 1/2 red onion, diced
• 1 green chile, minced
• 2 Tbls tomato paste
• 1 tsp smoked paprika
• 1 tsp mild curry powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1 Tbls all-purpose flour
• 2 1/2 c vegetable broth, divided
• 1/2 c peanut butter
• 15 ounce can diced tomatoes or canned cherry tomatoes with liquid
• 1/3 c coconut milk
• 2-15 oz cans chickpeas
• 1 cup spinach sliced chiffonade (I substituted baby bok choy)
• cilantro minced, for garnish
• peanuts chopped, for garnish
• lime, sliced, for serving
• cooked rice or cauliflower rice for serving

Instructions

1. For the stew:
2. Heat 1 Tbls of oil in a large saute pan over medium until shimmering. Add the onions and peppers and cook until soft.
3. Push the veggies to one side of the pan and add the remaining oil to the cleared side.
4. Add the tomato paste, paprika, curry, garlic powder and salt to the oil and stir to create a thick, fragrant paste. Stir into the onion mixture.
5. Sprinkle the flour over the veggies and pour in a splash of vegetable broth to loosen. Cook for a minute or two, until the mixture is thick.
6. For the peanut sauce:
7. In a blender, combine the peanut butter, 1/2 cup of the vegetable broth, and 1/2 of the can of tomatoes.
8. Add the peanut sauce, and the remaining broth* and tomatoes to vegetables and mix well.
9. Raise the heat to medium-high, and bring to a low boil, then reduce heat to medium-low and simmer for 10 minutes.
10. Reduce heat to low, stir in the coconut milk, chickpeas, and spinach (or bok choy), and warm through for 5 minutes, until the greens are wilted.
11. Taste, and add more salt if needed. Hold on low heat until ready to serve over rice, garnished with cilantro, peanuts and a squeeze of lime.

Notes