Vegan peanut stew I know peanut butter and kidney beans might sound like a strange combination but you have to trust me when I say it's amazing. If this is the first time you ever make a peanut-based stew or curry, you're in for a delicious treat. How to Make Vegan African Peanut Stew.

Ingredients of Vegan peanut stew

  1. You need 1 of onion.
  2. You need 20 pods of okra, slice lengthways.
  3. You need 5 of mini aubergines, cubed.
  4. Prepare 2 of tblsp grated ginger.
  5. Prepare 2 of green chilli.
  6. You need 1 of large sweet potato, cubed.
  7. Prepare 2 of tomatoes, pureed.
  8. You need 2 of tblsp tomato puree.
  9. You need .75 cup of smooth peanut butter.
  10. You need .5 cup of peanuts.
  11. It's 5 cups of veg stock.
  12. You need 1 tsp of paprika.
  13. You need 1 tsp of fenugreek.
  14. You need 1 of tblsp coriander.
  15. You need 1 tsp of cumin.
  16. It's to taste of Harrissa paste.

Vegan peanut stew step by step

  1. Sauté onion in a very large pan in a splash of oil over medium heat.
  2. Add spices, chilli and tomato puree and stir until purée is nearly dry.
  3. Add tomatoes, peanut butter and stock and stir.
  4. Add veg and peanuts and bring to the boil. Turn heat down and simmer for 30-mins.
  5. Stir in harissa paste a little at a time until you have the heat/spice you like.
  6. Serve with cous cous, quinoa or rice.

Made with wholesome plant-powered ingredients, this is the kind of meal you can serve anyone who tries to insist vegans just eat salad. Directions: Heat a large, deep nonstick pan (or Dutch oven) over medium-high heat. Add the coconut oil and, once shimmering, add the onions with a pinch of kosher salt. It is packed with vegetables, kidney beans, spices and flavour. The cumin, turmeric and chilli work well with the creamy peanut butter in this nourishing and vibrant dish.

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