This is a fantastic warming, and comforting stew for these final days of winter. If you have them, use roasted red peppers instead of fresh.
Makes 4-6 generous servings.
2 large onions, chopped
2 celery stalks, chopped
2 red peppers , chopped
3 cloves garlic, pressed or minced
1/4 teaspoon cayenne (to taste)
1 tablespoon curry powder (if your curry powder is very hot, you may want to reduce or omit the cayenne)
1/2 cup brown rice
14 ounce can diced tomatoes
1/4 cup peanut butter (smooth or crunchy, your choice)
juice of one lime
chopped cilantro, lime wedges, sliced scallions, toasted peanuts and/or sriracha for garnish
Over medium-high heat, saute the onion and celery in a large saucepan until they are soft (about ten minutes). Add the peppers and garlic and saute another five minutes more. Add in the cayenne and curry powder and saute for two more minutes.
Add the rice, tomatoes and three cups of water. Add a pinch of salt. Cover the pan and bring to a simmer. Cook until the rice is tender, about 30-40 minutes. Whisk in the peanut butter, lime juice and season to taste with salt and pepper. Whisk in more water if the stew is too thick. Bring the acid/spicy balance up to your taste with more lime juice, hot sauce, salt and pepper.
Serve with your choice of garnishes.