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.

Ingredients

6 serv.

peanut oil (or vegetable or canola oil)2 tablespoons
medium onion, chopped↗1
garlic cloves, minced↗3
green bell pepper, chopped1
red bell pepper, chopped↗1
carrots, peeled and cut into chunks↗2
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)↗1
frozen chopped spinach10 ounces
frozen corn↗1 cup
salt↗1 teaspoon
peanut butter↗2 tablespoons
crushed red pepper flakes↗1 teaspoon
cup roasted peanuts, chopped↗1⁄3
cups cooked rice↗3

Step-by-step instructions

1
Saute onions, garlic and peppers in oil.
2
Stir in carrots, potato, sweet potato and tomatoes.
3
Simmer over low heat till just tender.
4
Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
5
Stir in salt, peanut butter and crushed red pepper.
6
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.).

Source: food.com

Original recipe ↗

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