Ingredients:1 onion, diced1 clove garlic (pressed)1 cup celery, diced1 cup carrots, diced1 cup sweet potatoes or butternut squash, diced1 can whole coconut milk2 Tbsp organic peanut butter1 Tbsp Bragg Amino AcidThawed peas, if desired as a garnishDirections:Sauté onion, garlic and celery until they sweat. Add carrots, sweet potato or butternut squash and cook until al dente. Push vegetables to the side of the pan. Add coconut milk, peanut butter, amino acid until all blended. Add vegetables into the sauce. Put lid on the pan and cook on low for 10 minutes. Make sure the heat is on low.Serve over rice, or put a fried egg, chicken breast or fish on top of the stew. Add 1 cup of thawed peas on the top.
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