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
- Heat the oil in a large sauté pan over medium heat. Add the red onion, garlic, and aubergine, and sauté for a few minutes until softened.
- Add the mushrooms, cumin, coriander, paprika, and cayenne pepper, and cook for 5 minutes, stirring occasionally.
- Add the shredded cabbage and cook until it wilts and can be easily stirred into the mixture.
- Add the chopped tomatoes, peanut butter, and vegetable stock, and stir gently until the peanut butter is fully incorporated. Simmer for a few minutes until the vegetables are cooked and the sauce has thickened to your desired consistency.
- Stir in the whole peanuts and fresh coriander before serving. Season with salt and pepper to taste.
- Serve hot with rice or couscous, if desired.
Whether you serve it with rice or couscous, or enjoy it on its own as a snack, this stew is sure to become a new fall favorite in your recipe collection.
This African Peanut Stew is a delicious and filling vegetarian dish that's perfect for autumn. With a flavorful blend of spices and creamy peanut butter, it's sure to warm you up from the inside out. Make a batch for meal prep or enjoy it as a cozy dinner.
Feeling inspired? You can discover our range of pans here to get started.