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Silverbeet & Peanut Stew Recipe

This recipe is rated 4.8 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

One-pot recipe

Entertaining

Main meals
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Spinach and Peanut Stew
Spinach and Peanut Stew

This stew is like a thick, creamy, tomato soup layered with rich, bold, nutty flavour. Trust us when we say it works. Full of wholesome ingredients too, it’s both comforting and nourishing. Serve with rice and a sprinkle of crushed peanuts for the ultimate winter warmer.

You will need

Serves 4

  • 2 tablespoons oil
  • 2 brown onions, sliced into half moons
  • 2-3 cloves garlic, crushed
  • 1 teaspoon ground ginger
  • 1 long red chilli, diced
  • 2 vegetable stock cubes
  • 1 cup natural peanut butter
  • 2 large tins chopped tomatoes (810g each)
  • 1 bunch silverbeet, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon tomato paste
  • Salt, to taste

To serve:

  • Cooked white or brown rice
  • Fresh parsley
  • Fresh basil
  • Crushed peanuts

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Directions

15 mins to prep

40 mins to cook

  1. Step 1

    In a large pot over medium heat, add oil, onions, garlic, ginger and chilli, and sauté for 1 minute.

  2. Step 2

    Combine the stock cubes with 2 cups of warm water and add to the pot.

  3. Step 3

    Stir in the peanut butter and mix well. It will be very thick but will combine as it heats up. Add the tinned tomatoes and stir to combine.

  4. Step 4

    Add the silverbeet, dried herbs, and tomato paste. Stir to combine. Season with salt to taste.

  5. Step 5

    Turn the heat down to low and simmer for 40 minutes or until the onions have fully softened, stirring every few minutes. As it cooks down, feel free to add a splash more stock if it gets too thick.

  6. Step 6

    Serve the stew over cooked rice and garnish with fresh parsley and basil (or fresh herbs of choice!), and a handful of crushed peanuts.

Variation

Want to add a little protein boost to this dish? At Step 4, throw in a can of drained and rinsed chickpeas. Or grab a pack of tofu, dice or crumble it up, fry it for a few minutes with a dash of oil, then mix it into your stew.

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Recipe: Koori Kitchen / Georgia Smith

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