A lovely warming recipe to take us into autumn. I used to think I was a summer person but then I moved to Andalusia and I realised I’m not! Now I prefer autumn, it’s a bit like summer in the UK. Here I manage to be in t-shirts until the beginning of November.
I’d seen a few recipes for African peanut stew and they caught my eye because I love peanut butter and sweet potatoes. I kind of made the rest up based on what I had on hand, although I think cauliflower goes excellently with spicy recipes as it absorbs flavours so well. You can, of course, use whatever vegetables you have available at the moment.
As written, the recipe is mildly spicy, that’s how I like it but of course you can up the heat if you wish by adding more chilli powder.
Vegan African Peanut Stew
Preparation Time: 20 minutes Servings: 3 to 4 people Cooking Time: 20 minutes Total: 40 minutes
2 tbsp extra virgin olive oil
2 cloves of garlic
1 tsp cumin
1 tsp ground ginger
1/8 – 1/4 tsp hot chilli powder
1 litre vegetable stock
1 tbsp tomato puree
400g Cooked chickpeas (I used tinned)
1 medium sweet potato
3 tbsp peanut butter ( no added sugar)
1. Prepare the vegetables. Peel and dice the onion, the garlic and the sweet potato. Separate the cauliflower into florets.
2. In a large saucepan, add the oil and saute the onion for about 5 minutes.
3. Add the garlic, cumin, ginger and chilli powder and keep cooking for another 1-2 minutes until the spices smell fragrant.
4. Add the stock, tomato puree, chickpeas, sweet potato and cauliflower to the pan. The stock should cover all the other ingredients by about 2 cm. If It doesn’t top up with water.
5. Cover and bring to the boil then lower the heat and simmer for 15-20 minutes until the sweet potato is soft. (Check by piercing it with a knife).
6. Turn the heat off. Ladle about 1/3 of the stew into a bowl, add the peanut butter and blend until smooth with a hand blender.
7. Return to the saucepan with the rest of the stew and stir so it’s well mixed.
8. Taste the stew to see if you need to add salt. (Mine didn’t)
9. Warm slightly on a low heat if necessary.
10. Serve with crusty bread or a cooked grain such as rice or cous cous.