Peanut Vegetable Harvest Casserole (Stove Top)
I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.
- Ready In:
- 2 tablespoons peanut oil (or vegetable or canola oil)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 carrots, peeled and cut into chunks
- 1 medium potato, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 (28 ounce) can Italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)
- 1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans)
- 10 ounces frozen chopped spinach
- 1 cup frozen corn
- 1 teaspoon salt
- 2 tablespoons peanut butter
- 1 teaspoon crushed red pepper flakes
- 1⁄3 cup roasted peanuts, chopped
- 3 cups cooked rice
- Saute onions, garlic and peppers in oil.
- Stir in carrots, potato, sweet potato and tomatoes.
- Simmer over low heat till just tender.
- Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
- Stir in salt, peanut butter and crushed red pepper.
- Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).
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Yum! We really enjoyed this, and I think it would be quite forgiving as far as using what you have on hand. I made as written with two exceptions: I used couscous cooked in veggie broth in lieu of rice and chili powder instead of red pepper for toddler DS's sake. Thanks so much for a vegetarian meal that even my DH says is a keeper!1Reply
Yum! We really enjoyed this, and I think it would be quite forgiving as far as using what you have on hand. I made as written with two exceptions: I used couscous cooked in veggie broth in lieu of rice and chili powder instead of red pepper for toddler DS's sake. Thanks so much for a vegetarian meal that even my DH says is a keeper!Reply
I was nervous making this one. The ingredients seem a little strange and I had no idea what to expect. The end result was very good. We had it with a crusty bread. Very filling. I agree that the peanut butter (i used natural) and spinach should not be left out. I also think the corn and sweet potato need to be there. I will leave out the regular potato next time.1Reply
June 8, 2007: Delicious! I made it as written (but I didn't peel anything) and chose the pinto bean option. The unusual ingredient list was what compelled me to try this recipe. The peanut butter sauce was great. And there was just enough pepper heat. If you decide to make this dish, try it the first time without subbing. Don't leave out the PB or spinach. Substituting some of the ingredients would change this to a simple vegetable stew. This is comfort food. *** Edited on Sept. 15, 2008: I have to edit my review to mention that this freezes beautifully. I froze a quart and it was delicious when thawed. Even the white potatoes tasted fine. Thanks Pattikay.Reply
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