Edible autumn

photo by pwisenberg

Fall is certainly upon us, and if you're anything like me that means bubbly casseroles, flavourful soups and everything in between. I suppose this little beauty qualifies as a stew- it's rich, hearty and the perfect meal for a crisp fall evening (not to mention that it combines sweet potatoes and peanut butter, two of my all-time favourite ingredients!) I took the night off from studying to enjoy it with grainy bread and cheesy horror movies, a winning combo if I do say so myself.

Hearty autumn stew
Serves 6-8 

1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tsp ginger, minced
2 carrots, chopped
2 celery stalks, chopped
1 jalapeno, chopped
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp chili flakes
salt and pepper
2 sweet potatoes, peeled and cubed
1 cup cauliflower florets
1 cup whole pearl onions (optional)
1 1/2 cups vegetable broth
1 can diced tomatoes
1/2 cup all natural peanut butter
1 cup fresh cilantro, chopped

In a large pot, heat the oil on medium heat and add the onions, garlic, ginger, carrots celery and jalapeno. Season with cumin, cinnamon, chili flakes, salt and pepper and cook for five to ten minutes, until slightly soft. Add everything else to the pot except for the cilantro. Bring to a boil then reduce heat and simmer for about 30 minutes until thick and rich. Rectify the seasoning if necessary and garnish with fresh cilantro.

Serve piping hot with fresh bread if desired and let it warm your belly from the inside out!