Spinach & Peanut Stew Recipe
Who doesn’t love a stew? Full of bold flavours and wholesome ingredients, this spinach and peanut stew is pure comfort in a bowl. 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, cut into wedges
- 1 cup peanut butter
- 2 large tins chopped tomatoes (810 g each)
- 1 bunch silverbeet, chopped
- 2 vegan beef stock cubes
- 2 cloves garlic
- 1 teaspoon ground ginger
- 1 long red chilli, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 2 teaspoons salt
To serve:
- Cooked white/brown rice
- Fresh parsley
- Fresh basil
- Crushed peanuts
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
In a large pot on medium heat add oil, onions, garlic, ginger and chilli, and sauté for 1 minute.
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Step 2
Combine the vegan beef stock cubes with 1 cup of warm water and add the stock to the pot.
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Step 3
Stir in the peanut butter and mix well, it will be very thick at this point then add the tinned tomatoes and stir.
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Step 4
Add the rest of the ingredients and stir until everything is combined, season to taste.
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Step 5
Turn the heat down to low and simmer for 40 minutes making sure that you’re stirring every few minutes.
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Step 6
Serve the stew over cooked rice and garnish with fresh parsley, basil, and crushed peanuts.
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Recipe: Koori Kitchen / Georgia Smith
