I first had this stew in a small vegetarian restaurant in Guelph, Ontario. This hardy dish combines the amazing flavour of peanut with pumpkin, potato, beans and ginger into a serious comfort food. Although there are a lot of ingredients, this is an easy dish to create and can be cooked in under 20 minutes.

• 2 cups of pumpkin, cubed
• 1 large potato, cubed
• 1 cup green beans, chopped
• 2 scallions, chopped
• 4 cloves garlic, chopped
• 2 inch knob ginger, chopped
• 1 inch turmeric root, chopped
• ¼ cup roasted peanuts
• ½ cup peanut butter
• 1 can coconut milk
• 1 cup miso stock, or vegetable / mushroom stock
• 1 tsp cinnamon
• 1 tsp cumin seeds
• ¼ cup sultana raisons
• cilantro as garnish

Boil the potato and pumpkin until soft. Drain and set aside. Lightly sauté ginger, garlic, scallion, turmeric, and cumin in oil for 2 minutes, just enough time to let the flavours blend. Add potato, pumpkin, green beans, miso, coconut milk, cinnamon and peanut butter. Simmer for 5 minutes, stirring to make sure the peanut butter dissolves. Serve with rice or cuscus with peanut, sultanas and cilantro as garnish.

*Image courtesy Flickr creative commons.