Omit the ground beef or turkey for a vegetarian version.
Heat in a large, heavy saucepan over medium-low heat:
1/4 cup peanut oil
Add:
1 onion, chopped
1 red or green bell pepper, chopped
1 fresh jalape├▒o pepper or serrano pepper, seeded and minced
Cook until the vegetables are tender but not brown, 7 to 10 minutes. Add:
4 cloves garlic, minced
1 packed tablespoon minced peeled fresh ginger
Cook for another 2 to 3 minutes and stir in:
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Cook for 1 minute and add:
2 sweet potatoes, peeled and cut into 1 1/2-inch pieces
1/3 cup tomato paste
Salt and ground black pepper to taste
Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover, and simmer for 45 minutes, stirring occasionally. While the stew cooks, heat in a medium skillet over high heat:
1 teaspoon peanut oil
Add:
12 ounces ground beef or ground turkey
Sauté, turning often, until browned. Transfer to a plate with a slotted spoon and set aside until the stew has cooked for 45 minutes. When ready, add the meat to the stew along with:
2 small zucchini (1 inch in diameter), trimmed and sliced
Cook for another 15 minutes. Place in a small bowl:
1/2 cup peanut butter, chunky or smooth, preferably unsalted
Stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot. Mix well and cook another 15 minutes. Season with:
