This warming autumn stew with a twist is perfect for vegetarians. Make up a batch to take to work for lunches, accompanied by a warmed crusty roll or even enjoyed as a snack during dark, fall evenings.
African Peanut Stew
06 September 2017
This warming autumn stew with a twist is perfect for vegetarians. Make up a batch to take to work for lunches, accompanied by a warmed crusty roll or even enjoyed as a snack during dark, fall evenings.
Feeling inspired? You can discover our range of pans here to get started.
Category
Main
Serves
4
Ingredients
1tbsp oil
1 red onion
halved then thinly sliced
3 cloves garlic
minced
1 medium aubergine
cut into 1 inch chunks
200g mushrooms
diced
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1tsp ground cumin
100g white or green cabbage
cut into 1cm strips
400g tin chopped tomatoes
1 1/2 tbsp peanut butter (smooth or crunchy)
250ml vegetable stock
4tbsp peanuts
4tbsp fresh coriander
chopped
Instructions
1Heat the oil in a large sauté pan, and add the red onion, garlic, and aubergine. Sauté for a few minutes over a medium heat
2Add the mushrooms and spices, and cook for a further 5 minutes, stirring regularly so that the spices don’t burn
3Add the shredded cabbage, and allow it to wilt for a few minutes, until it can be easily stirred through the mixture
4Next, add the tinned tomatoes, peanut butter and vegetable stock, and stir gently as the peanut butter gradually becomes incorporated. Simmer for a few minutes until the vegetables are fully cooked and the sauce is at your desired consistency
5Before serving, stir through some whole peanuts and fresh coriander, and serve with rice or couscous if desired.