This post is sponsored by Wild Friends and Nancy’s Yogurt
Oh my just LOOK at this setup.
If you have been following me on Instagram or reading my recipes, I think y’all recognize that I LOVE me a good stew. Even in the summer, when everyone else just wants salad or some grilled chicken, I say bring on those roasty toasty kind of meals. Those meals that taste good sitting in fridge for a couple of days, the spices all mulling about for and playing off of each other. Those meals where you enjoy them more sitting in your leggings crossed legged on the couch with your fav blanket. Oh yeah.
It gets me tickled just THINKING about it.
Although the weather lately has definitely not been reminding me of winter weather. Y’all, I went outside this weekend in SHORTS. Shorts people. In the middle of January. While it was technically by choice, I will be honest to admit that my legs are never cold. I used to dance in high school (and yes, a TON of that was en pointe). Because the muscles in my legs were so large, I always hated wearing pants. It’s like wearing those footy pajamas and feeling trapped, except with just your legs. So, instead of wearing pants day in and day out, I would much rather let my legs run wild and free when I can. Of course this doesn’t happen when it’s snowing or something, but you catch my drift. It’s kind of hilarious doing shorts in 50 degree weather, since people give you all kinds of crazy looks. I always insist that my legs just never get cold, but people are very confused by that.
One woman offered to buy me sweatpants in the grocery store.
I’ve been slowly trying to wear more acceptable things in winter like leggings and I am getting better. I have always hated sleeping in sweatpants or pajama pants. I wake up in this cold sweat, especially the ones made of fleece. And trust me, waking up in sweaty fleece is the worst. feeling. ever. But lately, I’ve been loving long johns as my night time bottoms. You know, the stuff you normally only wear skiing or snowboarding to keep you warm. Yeah, these pants are totally legit!
They allow my legs to breathe! Yay for breathing legs!
Ok so back to what really matters: THIS DISH. Now I know that the first thing you are thinking when I say, “I’m going to combine peanut butter and yogurt together,” is that what I’m going to throw together is NOT a savory dish. To be honest, my FAVORITE combination of peanut butter and yogurt is just stirring them together with a little honey and going ham! But cooking savory is my fav, and I would be lying if I haven’t had this combo on my mind for a while.
Think of this in your mind’s eye. A creamy stew made rich using peanut butter and full of all of my fav things like chickpea, butternut squash, and a ton of spices. It’s warming, comforting, and all around perfect for a cold drizzly or snowy day. I love serving this with a dollop of cucumber raita. The cool creaminess is the perfect counterbalance. Not surprisingly, I also double up on other toppings (I mean, you really can’t have too many toppings. I love cherry tomatoes, cooked grains of all kinds (I’ve been on a kamut kick lately), and cilantro. Oh and kale, because haters gonna hate, but always kale.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 medium cucumber, grated
- 1 teaspoon ground cumin
- 2 cups Nancy's Organic Nonfat Yogurt
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh coriander or mint leaves, chopped
- cayenne or paprika, to taste
- 1 tablespoon coconut oil
- 1/2 onion, chopped finely
- 2 cloves garlic, minced
- 1/2 small serrano pepper, seeded and finely chopped
- 1 tablespoons minced fresh ginger
- 1 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 can (14.5 ounces) crushed fire roasted tomatoes
- 1 tablespoon tomato paste
- 1/2 cup creamy Wild Friends peanut butter
- 2 cups vegetable stock
- 2 cups cubed butternut squash
- 1 cup cooked chickpeas
- 1/4 cup chopped peanuts
- salt, to taste
In a bowl, stir yogurt until it is smooth. Mix in cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.
In a medium pot, heat the coconut oil over medium heat. Heat just until it starts to sizzle then toss in the chopped onion. Cook until the onion just begins to brown, about 5-6 minutes. Add the garlic, serrano pepper, and ginger. Sauté for 1-2 minutes, then add the cumin, turmeric, and cinnamon. Mix until everything is combined and the spices become fragrant. Add tomato paste, smashing it with the back of a spoon, until combined with the onions and spices. Add fire roasted tomatoes and stir until everything is evenly mixed. Then stir in peanut butter and vegetable stock, followed by the the squash, chickpeas, and peanuts. Bring the stew to a boil then reduce the heat to a simmer at medium low. Cover the pot and continue cooking for 35-40 minutes, or until the squash becomes tender to pierce with a fork and begins to fall apart.
When the stew is finished cooking, serve it in bowls and top with a scoop of your favorite grain, some chopped kale, grape tomatoes, and raita. The stew and raita will keep refrigerated, in an air tight container, for 3-4 days. The stew (and NOT the raita) can also be kept frozen, in an air tight container, for at least one month.
No hate. Just stew.