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Peanut Stew

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Ingredients

1 tsp Oil
4 Cloves Garlic
1 Fresh Ginger
2 Orange Kumara
1 Onion
2 tsp Cumin
1 tsp Crushed Pepper Flakes
80g Tomato Paste
1/2 Cup Natural Chunky Peanut Butter
6 Cups Vegetable Broth
1/2 Bunch Chopped Greens, Collard Greens, Mustard Greens, Kale
1/2 Bunch Baby Spinach
1 Bunch Coriander
Toasted Peanuts
Sriracha Sauce

Peanut Stew

Features:
  • Vegan
  • Medium

Ingredients

Directions

Steps

1
Done

Peel and grate the ginger , Mince the garlic. Sauté the ginger and garlic in oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.

2
Done

Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato and add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.

3
Done

Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.

4
Done

While the soup is coming up to a boil, prepare the greens. Rinse the greens well, then use a sharp knife to remove each stem. Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.

5
Done

Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft.

6
Done

Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed.

7
Done

Garnish with coriander, saracha sauce and toasted chopped peanuts.

The Cafe

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Chicken Korma
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Cornish Pasties
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Chicken Korma
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Cornish Pasties