Vegan Peanut Stew

This is how my refrigerator is looking these days, so tonight's delicious dinner felt like even more of a coup. It's based loosely on a dish my friend Alan made several years ago for an international- themed dinner party we had back in Lincoln (I brought tiramisù, and there were also roasted chestnuts!). He made his from his African mother's recipe, and if memory serves, the primary ingredients were peanut butter and a gallon of whole milk. I've made my version a few times, but I think tonight's was my favorite, created entirely from ingredients already on hand.

It goes a-little something like this:

Sautee in extra virgin olive oil:
-1 medium onion
-as much celery as is usable from a bag that has turned the corner (~2 ribs)
-as much garlic as is left in the pot (~5 very shriveled cloves; 2 big fresh ones should do it)
-2 very large carrots, grated
-the rest of the ginger in the freezer (~2 tablespoons)

Add a few cups of water, some McKay's chicken seasoning, and about a tablespoon of red curry paste (which Ter bought and may become my favorite seasoning); cook until the vegetables are very tender. Add the rest of a jar of peanut butter (~1 1/4 cup) and cook until melted. Thin to desired consistency with soy milk, add a splash of balsamic vinegar, and then use the totally rad immersion blender your sister gave you for Christmas to smooth everything out a little. Season to taste with salt and freshly-ground pepper; serve over baked (in the microwave!) yams (Alan boiled his).

I would have done coconut milk if I'd had it in the pantry, as well as some lime juice instead of (or maybe in addition to) the vinegar. Some cilantro or green onions would have been good on top, for a little color and flavor. Still, I didn't have to go shopping for any of the ingredients, and I think it turned out pretty awesomely--hearty and filling on a cold fall evening, with a nice amount of warming heat. Plus, the recipe was big enough that I have plenty of leftovers!

'Apologies for the washed-out picture; I promise it looked (and tasted!) much nicer in person.