Friday, 9 November 2012

Veggie Peanut Butter Stew Recipe


Nice simple recipe for warming you up on a chilly autumn night. Very versatile, chuck anything you want/have in the pot for a tasty hug ready in 20 minutes!

I used these ingredients:
5 spring onions
3 cloves garlic
small piece ginger
1 aubergine
half pack chestnut mushrooms
half head broccoli
half head cauliflower
4 vine tomatoes
1 green  pepper
generous dollop crunchy peanut butter
1 veg stock cube
pinch chilli flakes
salt (ideally Maldon)
pinch dried thyme

Don't be put off by the long list. Use whatever you've got! The peanut butter really brings it all together and makes it more interesting than the usual vegetable soup.

  1. Chop all your vegetables - aubergine and mushrooms thinly sliced, ginger and garlic fine chopped, rest roughly chopped
  2. Fry off your spring onions, garlic and ginger in olive oil with the chilli and salt
  3. Add mushrooms and aubergine. Cook for 5 minutes
  4. Add the rest of your ingredients along with 2 cups of hot water.
  5. Simmer with a lid on for 10 minutes, til everything is tender
  6. Adjust seasoning and serve!
Hope you enjoy this simple meal, let me know of any variations you come up with as I cook this a lot and am always interested to find new combinations.


2 comments:

The Word Magician said...

Love the recipe! Peanut butter stew recipes are among my favorites and you add some wonderfully delicious veggies to the mix. Also, I'm a food blogger and new to your site...really love your blog name. I will stop again. Warmly, The Word Magician from The Word Magician's Kitchen

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