International Peanut Stew

I wanted Senegalese Peanut Stew, but I also wanted Swimming Rama (a Thai dish). They both a creamy, spicy peanut dish. I decided to combine the two to make my own creamy, spicy peanut dish. The working name of the dish is International Peanut Stew, since I'm drawing on a few different cultures to make it.

Maybe I could call it Drowned Mufasa (because Rama means King in Thai, and Mufasa means King in Swahili, and it's definitely a lot soupier than the Swimming Rama curry dish is, so the King might not be able to swim) I should think of a better name. Suggestions are welcome.

Ingredients:
2 onion, diced
2 red peppers, diced
4 carrots, sliced
2 cups diced tomatoes
4 cloves garlic (or more. I like garlic), minced
2 T fresh ginger, grated or minced
3 cups okara (yeah, I needed to get rid of okara, but it's so healthy!)
1 cup quinoa
2 cans Thai coconut milk
1 can of tomato sauce
1 t cayenne pepper
1 t crushed red pepper
1/2 t paprika
1/2 t cloves (you could also put nutmeg, cinnamon in here)
1/2 c peanut butter
1 lb fresh spinach
Water (I refilled each can of coconut milk once and added that. It is pretty thick, though, so add more if you want it a bit thinner.)

In a large stockpot, heat some oil/butter in med/high and saute the onion, pepper, carrots, tomatoes, garlic and ginger.

After a few minutes, add okara, quinoa and the spices. Pour in the coconut milk, tomato sauce and water. Stir well.

Let that simmer for about 20 minutes. Reduce to low temperature, and stir in the peanut butter. Make sure it doesn't get so hot as to spoil the peanut butter.

Add the spinach in small batches, until wilted. Or keep spinach out, and serve by pouring over fresh spinach.

Enjoy!