A rich, hearty, plant-based stew with warming spices and a creamy peanut base. Comfort food with soul.

Ingredients

• 1 onion, chopped
• 1 tin chopped tomatoes
• 1 tin butter beans (or any beans you like), drained and rinsed
• ½ cup okra, sliced
• 1 carrot, sliced
• 1 aubergine, cubed
• 1 sweet potato, cubed
• 1 vegetable stock cube
• 1 pint water
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground ginger
• 2 tsp ground coriander
• ¼ cup peanut butter
• ¼ cup peanuts
• 1 tbsp vegetable oil
• Salt to taste

Method

1. Heat vegetable oil a large pot over medium heat and gently fry the chopped onion until softened.
2. Pour in the water and crumble in the vegetable stock cube.
3. Add the chilli powder, cumin, ginger, and coriander. Stir well.
4. Stir in the peanut butter and heat gently until it melts into the broth and becomes smooth.
5. Add the chopped tomatoes, butter beans, okra, carrot, aubergine, sweet potato, and peanuts.
6. Season with salt to taste and stir to combine.
7. Bring the stew to a boil, then reduce the heat, cover with a lid, and simmer for about 40 minutes, until all the vegetables are tender and the stew is thick and rich.

Notes & Variations

• Feel free to add other vegetables if you wish.
• Jackfruit works beautifully in this stew for a heartier, meatier texture.
• A handful of spinach stirred in near the end adds extra greens and freshness.

Lovely served with mashed potato or rice or on its own in a big bowl with some crusty bread for dipping.