Ingredients:

2 teaspoons peanut oil

1 large onion, chopped

2 cloves garlic, minced

1 can (8 oz.) tomato sauce 1⁄2 cup water

2 teaspoons chili powder 1⁄2 teaspoon salt

1 cauliflower (about 2 1⁄2 pounds), broken into large florets

2 carrots, cut into 1⁄2-inch slices

1 green pepper, cut into 1 1⁄2- inch pieces

1⁄3 cup creamy peanut butter 8 ounces couscous, pasta or rice, cooked

 

Directions:

In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and sim- mer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.

 

Makes 4 servings.