Ethiopian Groundnut Wat

Serves 4

www.ZsusVeganPantry.com

½ medium head cauliflower, cut into bite-size pieces

2 teaspoons olive oil, divided

Sea salt

1 medium onion, minced

2 medium carrots, chopped

2 garlic cloves, minced

1 medium sweet potato, peeled and chopped

½ cup red lentils

¼ teaspoon red chili pepper flakes

2 cardamom pods or ½ teaspoon ground cardamom

1 cinnamon stick

½ teaspoon fresh ground black pepper

3 whole cloves

1 (1-inch) piece ginger, crushed

2 medium ripe tomatoes, chopped

2 cups water

¼ cup smooth peanut butter

¼ cup chopped roasted peanuts

2 scallions, chopped

2 cups arugula

Fresh lemon juice

1. Preheat the oven to 350-degrees F. Combine the cauliflower, olive oil, ½ teaspoon sea salt on a baking sheet. Cook in the preheated oven until the cauliflower is golden and tender, about 45 minutes, turning once.

2. Heat the remaining 1 teaspoon of oil in a large pot over medium heat. Stir in the onion, garlic, carrot, sweet potato, lentils, chili flakes, cardamom, cinnamon, black pepper, cloves and ginger. Cook until the onions are golden, about 10 minutes, stirring often.

3. Stir in the tomatoes and cook for 3 more minutes. Stir in the water, cover and cook the stew until the lentils and sweet potatoes are tender, about 20 minutes.

4. Stir in the roasted cauliflower and peanut butter and mix well. Season to taste with salt and black pepper.

5. Toss the arugula with the lemon juice and season with salt and black pepper. Serve the wat garnished with scallions, peanuts and the seasoned arugula.