So, when I think "stew," I don't tend to think "vegetarian." When I cook at home, I have to do it in a way that both myself and my wife, a vegetarian, can enjoy. I'm really not sure what qualifies something to be a "stew," but hopefully this fits. I call it Tomato Peanut Stew. Here she goes:

Before you do any of this, start making some lentils and some rice. -I shouldn't have to tell you how to do this. Figure it out :) -I forgot to take pictures of this part. But it's damn easy.

now...

Chop up an onion, some garlic and some fresh ginger. Throw it in a pan with some olive oil. Add some cumin, some garam masala, and some paprika. A lot of people will add the spices later, with the tomatoes. Those people are stupid.

I added in the "meat" like substance I bought for my wife. It is supposed to replicate ground beef. If I were you guys, I'd use chicken or beef and add it in at this point. With the "meat" I added some beer. It always makes me a bit sad to pour beer in to anything that isn't my throat.

Next, add in your rice, your lentils and some diced tomato. I used a 28oz can, but that's because I'm busy as hell and in this regards, I was somewhat lazy. You can absolutely chop your own tomatoes, -You're a go getter. -Add salt/pepper to taste

Now add in 1 cup of peanut butter, chunky is good because it gives the dish some texture. If you're not a fan of peanut butter, then dial back the amount you put in. It really, really thickens the dish up. This WILL stick to your ribs. Check out the spoon sticking straight up:

When plating (bowling) it, top it with some plain yogurt, cilantro and some sriracha. Yes, that's my attempt at a sriracha hub-wheel:

I couldn't stomach the idea of a stew without meat, so I bought some thai peanut curry sausages and grilled those up and threw them in my bowl:

My wife really liked the dish a lot, while I wasn't as enthusiastic about it. If I were to cook this again, I think it would be better with thai noodles and not rice/lentils.

Thanks for the challenge OftenBen, I enjoyed the cooking process. You asked to explain our method of cooking. I don't really work from recipes and if I do, it's more for inspiration than direct guidance. I don't measure spices etc, I just sort of "go." -It's a very similar approach to how I do most artistic endeavors. I know just enough about cooking to be able to "improvise" a bit, which is fun.