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.