Ingredients

• 3 cups chopped onions
• 3 celery stalks, diced
• 1 tbsp. oil
• 2 bell peppers (any color), diced
• 1 dash cayenne pepper
• 2 tbsp. curry powder
• 1 cup brown rice
• 1, 28 oz can of diced tomatoes
• 6 cups water
• 1 tsp. salt
• 1/2 cup natural peanut butter
• 1 tbsp. sugar
• juice of 1 lime
• chopped cilantro, scallions, or ground peanuts for toppings

Directions

1. In a large pot, saute the onions and celery 10 minutes on medium heat.
2. Add the bell peppers and saute 5 minutes more.
3. Add the cayenne and curry powder.
4. Add the rice, water, tomatoes and salt. Stir well.
5. Cover the pot, bring to a boil, then reduce to a simmer and cook 40 minutes, or until rice is tender.
6. Whisk in the peanut butter, lime juice, and sugar.
7. Add water if soup is too thick, or more salt or sugar as needed.
8. Serve topped with chopped scallions, cilantro, ground peanuts, or lime wedges.

Serves 12.

Attribution: Moosewood Restaurant daily special by the Moosewood Collective