Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.0
(19)
Export 14 ingredients for grocery delivery
Step 1
1 Heat the oil in a Dutch oven over medium-high heat
Step 2
2 Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened
Step 3
3 Add the tomato paste, ginger, garlic, cumin, coriander and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant
Step 4
4 Add the squash and stir to coat
Step 5
5 Pour in the broth and crushed tomatoes; increase the heat to high
Step 6
6 Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily
Step 7
7 Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable
Step 8
8 Scrape the peanut butter mixture into the pot, and stir to combine
Step 9
9 Add the cilantro leaves
Step 10
10 Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture
Step 11
11 Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves