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Peanutty Vegetable Medley |
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. |
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