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Peanut Stew
A nutty, smokey stew with beautifully soft butternut squash and a heavenly sauce. This is eveyrthing you need on a cold winter's day.
Ingredients
Ingredients
- vegetable stock
- onion, peeled + diced
- butternut squash, peeled + diced
- garlic cloves, peeled + diced
- fresh ginger, peeled + diced
- ground cumin
- paprika
- tomato purée
- salt + pepper
- tinned chopped tomatoes
- peanut butter, (we use unsalted)
- oyster mushrooms, sliced
- tin of kidney beans
- baby leaf spinach
- fresh coriander
- salted peanuts, roughy chopped
Method
- 1
In a large pot, add ½ a cup of stock along with the onion and butternut squash and cook for 4 minutes.
- 2
Next add the garlic, ginger, cumin, paprika and tomato puree along with 1 teaspoon of salt and a good pinch of pepper. Cook for 1 more minute.
- 3
Add the rest of the stock along with the chopped tomatoes, peanut butter and mushrooms. Bring to the boil then reduce to a simmer and cook for 10 minutes, or until the butternut squash is tender and the sauce has thickened.
- 4
Add in the kidney beans, and spinach and cook for 1 - 2 minutes until the spinach has wilted and the beans are warmed through. Taste and adjust the seasoning to your liking. Depending on how salty your stock or peanut butter is, the peanut stew may need more salt.
- 5
Serve with the coriander and salted peanuts.
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Community reviews
Rated 5 out of 5 from 1 review
- keighley
“absolutely beautiful”