Meals Matter

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Contributed By: space_view
magazine

Peanut butter is much more than a sandwich spread. Melded into a spicy curry, it adds richness and creaminess.

Ingredients

2 Plum tomatoes

1 Large sweet potato, peeled

2 tsp (10 mL) hot curry powder

2 tsp (10 mL) cumin seeds or 1 tsp (5 mL) ground cumin

1/4 cup (50 mL) smooth peanut butter

2 cups (500 mL) vegetable broth

1 Large cauliflower, cut into florets

19- oz (540- mL) can lentils, drained and rinsed

1 cup (250 mL) coarsely chopped cilantro

Salt to taste

Preparation

Chop tomatoes and sweet potato. Then coat a large, wide saucepan with vegetable oil and set over medium heat. Add curry and cumin seeds. Stir until fragrant, about 1 min. Add tomatoes and stir often until they start to break down, 4 to 6 min. Stir in peanut butter and broth. Bring to a boil, then add sweet potato. Cover and reduce heat. Boil gently, stirring often, until almost soft, about 10 min. Then stir in cauliflower and lentils. When it returns to a boil, cover and stir often until cauliflower is as tender as you like, 5 to 10 min. Stir in cilantro.

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