Peanut and Vegetable Wat

1 lb butternut squash, peeled, deseeded and diced
8 oz zucchini, chopped
8 oz eggplant, diced
8 oz green beans, topped, tailed, and cut into 1 inch lengths
1 - onion, peeled and finey chopped
2 - garlic cloves, crushed
1 - inch piece of ginger, finely chopped
2 oz peanuts, ground and roasted
1 T peanut butter
2 T fresh cilantro, finely chopped
1 T tamarind purée
2 T peanut oil
20 oz vegetable stock
1 t berbere
1 t turmeric
0 - black pepper to taste
0 - peanuts to garnish

Fry the onion, garlic, ginger, and eggplant in the oil in a large pan until softened. Add the berbere and turmeric and stir around for a few seconds, then put in the remaining vegetables, cilantro, tamarind purée and stock and season with black pepper.

Stir well, bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add the peanut butter and ground peanuts and stir until well combined. Continue simmering while stirring for a couple of minutes until the vegetables are tender and the mixture has thickened.

From A Vegan Taste of East Africa
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