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1 Heat the oil in a Dutch oven over medium-high heat
2 Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened
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
4 Add the squash and stir to coat
5 Pour in the broth and crushed tomatoes; increase the heat to high
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
7 Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable
8 Scrape the peanut butter mixture into the pot, and stir to combine
9 Add the cilantro leaves
10 Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture
11 Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves