Ground roasted peanuts thicken this stew and, surprisingly, add a layer of flavor complexity more than a peanut taste. For nutty goodness, add more roasted peanuts to individual bowls when serving. No need to purchase specific vegetables and herbs because whatever is in your fridge works in this very forgiving dish.
- dried chiles (such as chipotle, guajillo, and/or chile negro), stemmed
- roasted unsalted peanuts
- olive oil or coconut oil
- onion, chopped
- brown rice, preferably quick-cooking rice or regular rice soaked for a few hours and drained to shorten cooking time
- mixed vegetables of choice (such as mushrooms, zucchini, daikon, sweet potatoes, cauliflower, potatoes, carrots, celery, and beets), chopped
- minced garlic or garlic powder
- greens (such as beet greens, chard, kale, collards, and/or cabbage), chopped
- freshly ground black pepper
- fresh herbs of choice (such as parsley, mint, dill, cilantro, rosemary, oregano, and/or thyme), chopped
- Cut the chiles into strips using scissors and seed if desired. Place in a heatproof bowl, cover with hot water, and set aside.
- Grind the peanuts for a few seconds in a spice grinder or blender (if you grind longer, you’ll get peanut butter!). Set aside.
- In a large frying pan over medium heat, warm the oil. Add the onion and cook until starting to soften. Add the rice, cover, and cook, stirring occasionally, for a few minutes. Add the chiles and their soaking water. Add the chopped vegetables and the ground peanuts, cover, and cook until softened, adding additional water as needed. Add the turmeric, garlic, greens, and black pepper, cover, and cook until the greens are cooked the way you like.
- To serve, spoon the stew into individual bowls and sprinkle with herbs.