African Peanut Stew

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.
  • Recipes

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.

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.