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
- Heat vegetable oil a large pot over medium heat and gently fry the chopped onion until softened.
- Pour in the water and crumble in the vegetable stock cube.
- Add the chilli powder, cumin, ginger, and coriander. Stir well.
- Stir in the peanut butter and heat gently until it melts into the broth and becomes smooth.
- Add the chopped tomatoes, butter beans, okra, carrot, aubergine, sweet potato, and peanuts.
- Season with salt to taste and stir to combine.
- 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.
Stardust Holistics 