Thai Peanut Curry

1/2 cup peanut butter
3/4 cups hot water
2 tbsp red curry paste

1 tbsp vegetable oil

3 medium carrots, diced
2 bell peppers, diced
1/4 tsp salt
1 15 oz. can chickpeas

In a medium bowl, combine the peanut butter and curry paste, then gradually mix in the water until thoroughly combined. Set aside. Add the vegetable oil to a large pot over medium heat. Add the carrots, peppers, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from browning. Add peanut curry mixture to the pot, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 25 minutes. Add additional salt to taste.

Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.