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Export 14 ingredients for grocery delivery
Step 1
In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion and bell peppers, and cook, stirring occasionally, until softened, 5 to 8 minutes.
Step 2
Add the tomato paste, ginger, garlic, cumin, coriander and salt, and cook until the mixture is aromatic and the tomato paste darkens slightly, about 1 minute. Add the squash and stir to coat.
Step 3
Add the broth and crushed tomatoes, increase the heat to high and bring to a boil. Reduce the heat to medium or medium-low — enough heat to maintain simmer — and cook, uncovered, until the squash is so tender it breaks apart easily, about 20 minutes,
Step 4
In a medium bowl, thin the peanut butter with a ladleful of the stew, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.
Step 5
Use a potato masher to break up the squash, leaving some pieces intact for a chunky texture.
Step 6
Serve with jalapeño paste, chopped peanuts and more cilantro leaves.
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