Love at first bite! Inspired by other peanut stew dishes I have tried, this version has me adding carrots, green beans, and coconut milk and I like to serve it with a side of coconut rice. Every time I have shared this recipe, guests return to the pot for seconds and thirds. This past Sunday was no exception! This peanut stew is a delightful combination of flavours. My addition of coconut rice brings it to another level and infusion of coconut flavour. I have tried adding spinach during the cooking time, and as a side to crunch away on the side, both with tasty results. This is a one-pot meal that can handle some of your own likes and preferences in terms of the vegetables you may have on hand in your kitchen. This is a tasty dish any time, but I find it particularly heartwarming and satisfying in the colder months. I hope you like it as much as I do!
- 1 Tbsp coconut oil
- 1 medium yellow onion
- 3 cloves pressed garlic
- 4 medium carrots, cut into bite-size pieces
- 2 medium sweet potatoes, cut into bite-size pieces
- 1 red pepper, diced
- 1 handful (20?) green beans, chopped
- 1 jalapeño, seeded and cut into the tiniest of pieces
- 2 x 400 gram cans crushed tomatoes
- 2/3 cup natural peanut butter
- 4 cups vegetable stock
- 1 tsp chili powder
- 1 x 400 gram can chickpeas, drained and rinsed
- 6 spring onions
- 2 handfuls of baby spinach leaves cut into ribbons
- 1 large bunch fresh coriander
- 1/2 cup roasted peanuts, chopped for garnish
- 2 400 g tins of coconut milk
- lime for garnish
- Basmati rice – enough for your preference, cooked to package instructions, and with a tin of coconut milk
For the rice
- Pour 1 can of coconut milk into another pot.
- Measure out enough basmati rice to fill the coconut milk tin and pour that into the pan with the coconut milk.
- Rinse the rice out of the can with cold water, adding another can of water to the rice/coconut milk mixture.
- Put a lid on it, bring to the boil and then lower the temperature to simmer.
- Cook until the rice is soft, according to package instructions.
For the curry
- Dice the onion and begin to soften in coconut oil in a medium-sized Dutch oven over medium heat.
- After about 5 minutes, add carrots, red pepper, garlic, and sweet potato and stir.
- When these have begun to soften (5 minutes), add canned tomatoes and chopped green beans. Raise heat to medium-high and simmer for five minutes. Season with salt and pepper.
- In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into large pot with remaining three cups vegetable broth, and chili powder
- Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender.
- Pour in the other can of coconut milk, add the drained chickpeas.
- Allow to simmer very gently with a lid on, (for about 10 minutes) and if it looks like it’s becoming too thick, add some water to lighten it up a little.
When you’re ready to serve, start with a healthy spoonful of rice at the bottom of a bowl. Spoon out enough curry to cover the rice, garnish with fresh coriander, chopped spring onion, chopped peanuts, ribbons of baby spinach leaves, a healthy squeeze of lime juice, and away you go!