Reviewed: Oct. 18, 2009

Not as good as I expected it to be. Way too much water for the rice (cook according to package), and the stew itself is sort of bland. I would want it to be a little soupier and more flavorful.

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Annika

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Reviewed: Oct. 3, 2009

given the fact that everyone else loved this, I'm wondering if it's something I did, but I did not like this at all. In fact, it wasn't even edible and the whole thing got tossed. I agree with another reviewer that the flavors just didn't blend....kinda like putting a stewed tomato on a peanut butter sandwich. I followed the recipe exactly without any modifications. I don't know. I always say you should try for yourself though.

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DAWNBDK

Cooking Level: Beginning

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Reviewed: Aug. 6, 2009

good stuff, very easy! loved all the ginger.

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sassyassy

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Reviewed: Jul. 27, 2009

This is a good recipe, but it's VERY rich and quite filling. It had a very strong peanut butter and ginger taste; next time I will use less of both.

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Stephanie Schmeltzle

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Reviewed: Jun. 8, 2009

Great dish! I added some chickpeas as one reviewer suggested, about a teaspoon of roasted cumin, a dash of paprika, salt to taste, as well as about 1/4 cup of coconut milk. Instead of rice, I served it with naan (indian flatbread) and it was a real hit!

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Justina

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Reviewed: Mar. 3, 2009

I thought this recipe was incredibly easy and totally delicious! The blend of flavors was unique, but it had a tremendous taste! With so few ingredients, I thought it might not be so rich, but the taste was tops! I will make this again and again!

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Soup722

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Reviewed: Mar. 2, 2009

This recipe is very good. As others commented, it looks like a strange combination, but there is something addictive about these flavours together. The fact that the ingredients are very low cost is an added bonus. I am giving this 4 stars only because I made a few minor changes that I think added to the recipe. I used some extra tomatoes (about 1/2 a can) and that toned down the over powering flavour of the peanut butter that others had commmented on. I also topped it with chopped peanuts (I didn't have chunky peanut butter) and some sliced green onion. I added just a couple of shakes of salt and probably 2-3 tablespoons of dried cilantro for colour. Lastly, I added chickpeas to make it an all in one meal. This will definitely make it into my regular rotation. Thanks Hoolie!

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Laura

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 24, 2009

Good recipe! I thought it sounded strange but like it had possibilities. So, on the strength of the reviews, I made it without making any changes. It was surprisingly good and incredibly easy. My whole family loved it. It would also be good with chicken added, also maybe some spinach or carrots, maybe even some golden raisins. I'll have to try it next time - the family wolfed it down, so there isn't any left to experiment with.

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MAMASUISSE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 27, 2008

My boyfriend and I loved this one. I will definitely make this again but will increase the cayenne or use chili flakes to make it hotter. I'd also like to try a variation with broccoli or other vegetables added.

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Cheryl

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Reviewed: Sep. 30, 2008

Very simple tasty dish.

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ruvyduv

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Reviewed: Jun. 19, 2008

Great flavor! Loved the ginger in this--it stood out but wasn't overpowering at all. I made it with homemade raw mixed-nut butter, which is a bit thinner, so the stew wasn't too goopy. I also used fresh tomatoes and served it over quinoa. Definitely a keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 20, 2008

Almost has a vodka sauce-like color and taste. Had a slight nutty sweet taste. I added some peas and dry-roasted peanuts. Only used 1/2 cup peanut butter and was perfect! Used ground ginger, so only used 1 tbsp and still had a nice mild spiciness. So easy and quick!

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 11, 2008

My kids didn't like this, and I wasn't sure about it myself after my first serving. However, I found myself craving this stuff like some addictive drug and went back for bowlful after bowlful without restraint. In fact, that was weeks ago and I'm craving it now. Oh yes, I'll be making this again! Quick, easy, filling--and addictive!

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Feb. 16, 2008

This gets a 5 for being super easy but a 3 for taste--the flavors just didn't blend together well.

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sarah

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

The recipe is also fine with a yellow onion, and Kraft peanut butter. This has become a staple in our home! I am constantly asked for the recipe.

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Meg

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Reviewed: Jan. 27, 2008

I made it as per recipe, and the peanut butter was far too overpowering and made the dish very dry. Next time I'll cut the peanut butter in half.

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TANISAVELINA

Cooking Level: Intermediate

Living In: Steinbach, Manitoba, Canada

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Reviewed: Jan. 14, 2008

This is unusual but delicious!

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Elena Alba

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 7, 2008

It was really good! I used 3/4 cup of peanut butter based on other reviews and it wasn't over powering at all. I didn't measure the ginger and I know I used less than required. I'll definitely make this recipe again!

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