I found this recipe on ELS and I’ve made it twice now, and it is rapidly becoming my new go to meal on vegetarian night. It’s easy, quick (about 30 mins beginning to end) and very tasty; sophisticated enough for the grown ups, but familiar enough for the kids, the whole family will enjoy this. If you have nut allergies, I think a pea butter would work, or you could sub in cashew butter if its only the peanuts you’re concerned with. We had it with Bodacious Beer Bread, made with Gruyere and nutmeg instead of cheddar and dill, but last time we had it on basmati rice, which was also lovely, so do what you will.
1 Tbsp olive oil
1 large onion, diced
1 Tbsp grated fresh ginger
1 large yam, 1″ dice
1 small green cabbage, chopped (about 2-3 cups)
1 tsp dried chilies, crushed
1 Tbsp cumin
1 tsp each, ground coriander and salt
1/4 tsp each, cinnamon, cardamom, turmeric
1 cup diced tomatoes, canned or fresh
1 cup apple juice (fresh pressed ideally, but definitely unsweetened)
1/4 cup peanut butter (preferably natural)
Juice of one lime
2. Cover and simmer for about 20 minutes, or until the yams are soft. Stir in peanut butter and lime juice; if you still feel it’s too thick, you can add a little more apple juice, but I usually find its perfect at that point.
Serves 4 hungry adults.