Peanut Sauce w/ Autumn Vegetables & Coconut Rice

Remember yesterday when I said that I was off to create some cozy food? Well here it is! This dish is sort of a sauce, sort of a stew, and has some Thai influences as well as some Indian influences. However it doesn't quite fall into any of these categories... but it IS just the perfect cozy dish for chilly fall days like today, even if it is un-categorized!

Peanut Sauce w/ Autumn Vegetables and Coconut Rice

3 garlic cloves, minced
4 tbsp olive oil (or choice of vegetable oil)
1 can of original stewed tomatoes
1 can of garlic tomato paste
3/4 cup organic crunchy peanut butter
1 cup of water
1/4 cup light coconut milk (reserve remainder of can to cook rice)
1 tsp dried basil
10 fresh sweet basil leaves
1 tsp salt
2 tbsp turmeric 
2 to 3 tbsp chili powder
1 tsp onion salt
2 medium potatoes, cubed
1 can organic chickpeas, drained
1 red pepper, cubed
1 tomato, cubed
1 medium zucchini, sliced (about 1/2 inch thick slices)
Jasmine, brown or white rice for 4 people
1/4 cup shredded coconut

In a deep sauce pan, saute garlic cloves in oil until golden brown. Add stewed tomatoes, tomato paste, water, peanut butter, basil, coconut milk, chili powder, turmeric onion salt and salt. Stir all ingredients until well blended and add cubed potatoes. Cover and let simmer over low heat for 15 minutes. While sauce is simmering, cook rice according to package directions, substituting part of the water with remaining coconut milk.
When sauce has simmered for 15 min, add in cubed red pepper, zucchini, tomato & chickpeas and simmer for an additional 10-15 min.
Add shredded coconut to cooked rice and serve with peanut veggie sauce.