Friday, 31 July 2015

Spicy peanut butter and vegetable stew

Its cold outside and I am wrapped in a blanket, is it really the last day of July!? I need food that is warming and delicious but it is not really the time of year for meaty, slow cooked stews and casseroles, with plenty of root vegetables, it feels a bit wrong, not to mention many of the ingredients are out of season.

The sweet potato and chickpeas make this a substantial meal and the whole dish provides plenty of different textures, a good meal to feed those people who think a meal without meat is not a meal.

This recipe is warming, hearty and delicious, comfort food that nourishes from the inside out, a dish that can be eaten all year round. 

I love that this recipe contains both spice and peanut butter! The spice level can be adapted to suit our own palette.

Spicy peanut butter and vegetable stew 

serves 2, easily doubled

1/2 red pepper, diced
stick of celery. diced
1 medium sweet potato, peeled and diced
1 tsp hot smoked paprika
1 tsp cumin
pinch of cayenne
100ml of vegetable stock
2 heaped tablespoons of peanut butter (smooth or crunchy)
tin of chopped tomatoes
1/2 tin of chickpeas
good couple of handfuls of spinach or kale

brown rice to serve
yoghurt (soya if avoiding dairy) and chilli flakes to finish (optional)

In a nice big casserole pot sauté the pepper, celery and potato in a 1/2 tbsp of  oil of your choice (olive, coconut, vegetable, whatever) for 5-10 minutes, add in the spices and cook for a minute more. 

Combine the peanut butter and hot stock , just whisk to combine with a fork, and add this along with the tomatoes to the pot. Give it all a stir and pop on  lid, leave to simmer for 30 minutes. Check on it after 15 minutes, give it a stir and add a splash more stock/water it it needs it.

After 30 minutes add in the chickpeas and kale/spinach and cook, without the lid, for 5 more minutes.

Serve with brown rice, if you like, and a dollop of natural/greek yoghurt and sprinkle of chilli flakes.


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