Vegan Protein Packed Peanut Stew
This one-pot recipe is easy, delicious and packed full of protein. It has incredible amounts of veg and is super delicious. This peanut stew is great to make in bulk and have for dinners/lunches as well as future lunches/dinners as you can portion and freeze it, too! I used sweet potato in this version, but I feel any leftover veg in the fridge can work as the sauce is so rich and tasty.
3 cloves garlic, minced
chilli, finely diced
ginger, peeled and grated
1/2 tsp chilli powder
1.5 tsp dried thyme
1.5 tsp ground cumin
200g tin tomatoes
500ml veg stock
1 medium sweet potato, diced into 1cm cubes
1/2 tin chickpeas
150g peanut butter
2 handfuls spinach, I liked to chop slightly so it wilts quicker
roasted peanuts, crushed
coriander, finely chopped
serve with rice or naan, or both!
Heat oil in a large saucepan over a medium heat. Add the onion, garlic, chilli and ginger and cook until the onion is soft.
Add in the dried spices and stir until fragrant.
Add the tomatoes, stock and sweet potato. Simmer until the potatoes are cooked and the liquid has reduced, around 30 minutes. Add in the peanut butter and mix until the sauce has thickened and the peanut butter is well incorporated.
Stir in the chickpeas and spinach and season with salt and pepper.
Dish up with accompaniments of your choice and sprinkle with a generous handful of chopped peanuts, coriander and a bit more salt and pepper for good measure.