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Peanut squash stew

Peanut and Squash Stew

Easy one pot stew
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Course Main Course
Cuisine Indian

Equipment

  • Instant Pot

Ingredients
  

  • 1/2 cup chopped onion
  • 1 tsp minced garlic, or to taste
  • 1/2 cup chopped mixed peppers
  • 1 cup cauliflower rice, or chopped cooked cauliflower
  • 10 oz roasted butternut squash
  • 1 1/2 cup drained and rinsed chickpeas
  • 14 oz canned tomatoes
  • 1/2 cup PB2, peanut butter powder
  • 2 cups vegetable broth
  • 1 cup frozen spinach
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tbsp curry powder
  • 1 tbsp coconut aminos
  • 1 tbsp ground dried mushroom powder

Instructions
 

  • In Instant Pot set on saute, saute onions, peppers, and garlic in water, broth or wine
  • Add spices and stir to activate. Ok if they begin to stick to pan.
  • Scrape up all veg and spices and add veg broth, coconut aminos and mushroom powder.
  • Add chickpeas, tomatoes, and PB2 powder to liquid. Stir well.
  • Set on manual and cook under pressure for 5 min with quick release
  • Add cauliflower rice, cooked squash, and frozen spinach to stew. Allow to simmer for 5 min to blend flavors.