natural peanut stew display image  f3b8b6ea
natural peanut stew display image f3b8b6ea


Yesterday I asked if there was anything better than a bowl of pasta on a cold day. I instantly decided that stew is better, it’s so warm and comforting, I knew I had to make one today.

My coriander isn’t as green as I would have liked, I think we could all agree that it’s seen better days, but I used it anyway not to waste it.

Ingredients (serves 1)
Note: this recipe is low FODMAP, but can be adjusted by adding onion / garlic to serve preference.

1 serving of rice
1/2 cup sweet potato (peeled and cut into cubes)
1.5tbsp natural peanut butter
1/2tsp ground coriander
1/2tsp garam masala
1/2tsp ground cumin
A pinch of asafoetida
1 1/4 cups vegetable broth
1/4 cup full fat coconut milk
1 chilli pepper (finely chopped)
1tsp fresh ginger (finely chopped)
1tbsp tomato purée
1/2tbsp oil

Optional: add in 1/2 cup canned lentils – I used leftovers from yesterday’s meal but the recipe can be made without.

Coriander (optional)
Crushed natural peanuts (optional)
Sprinkle of chilli flakes (optional)

Cook rice in accordance to packet instructions.
Meanwhile, heat oil in a pan and add in ginger and chilli. Sauté for 1-2 minutes.
Add in all the spices, stir through and cook for around 30 seconds.
Add in tomato purée, vegetable stock, sweet potato and coconut milk and bring to boil.
Add in peanut butter and lentils (if using) and stir thoroughly.
Simmer on low heat for 15-20 minutes, stirring frequently.
Remove from heat and add to a bowl.
Garnish with coriander, natural peanuts and a pinch of chilli flakes (optional).

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