Ingredients
SERVINGS: 6 Serving(s)
- 3 tablespoons grapeseed oil
- 1 Spanish onion, diced
- 4 cloves garlic, peeled and minced
- 1 (1-inch) piece ginger, peeled and minced
- 2 tablespoons turmeric
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 large or 2 small cans diced tomatoes
- 1 jar Mitten Plain Peanut Butter
- 3 cups stock (chicken or vegetable)
- Salt
- Pepper
- ¼ teaspoon (or more) cayenne pepper
Preparation
In a heavy-bottom pot, heat the oil. Add the onions, garlic and ginger and cook until translucent. Add the turmeric, paprika and coriander and stir until fragrant, about 1 minute. Stir in the diced tomatoes with the liquid. Add the peanut butter and stir until it melts. Stir in the stock and simmer for 10–15 minutes. Purée in a blender or use a hand blender. Season with salt, pepper and cayenne pepper to your taste.
Garnish with fresh sliced green onions.
