Recipe by MontrealJulia
The monstrously vague title doesn't do this stew justice; it uses the starchy richness of sweet potato and the fragrance of peanuts to produce a warm, hearty and delicious meal with different textures and aromas. It's healthy and filling, and can be easily adapted to your tastes.
Top Review by Chef Kirsten (#1!)
Although this was quite good, it is a little too bland in flavors. I added jalapeno, lime juice, soy sauce and a lot more peanut butter than the recipe called for, and then I found it much better! I used chickpeas and tofu as the protein sources. I think adding some rice as well next time would be good too. In any case, this is a good base recipe that one can alter to suit their taste. Thank you!
- vegetables or canola oil (for frying)
- 2 large scallions, chopped (green onions)
- 3 quorn pieces, cutlets fried and cubed (or a block of tofu, or any other protein source you like)
- 1 can , mixed beans drained & washed (kidney beans, chickpeas, black beans, etc.)
- 1 handful baby carrots, chopped, parboiled
- 2 handfuls cauliflower florets, parboiled
- 1 sweet potato, peeled, cubed and parboiled
- 4 garlic cloves, peeled, crushed
- salt, nutmeg, ground coriander seeds, ground ginger, chili flakes
- vegetable broth (1-2L approx.)
- 1 1⁄2 tablespoons peanut butter (natural is better for texture)
Directions See How It's Made
- Sautee the scallions and garlic in oil, over medium heat. When they start to soften, add ‘chicken’ (or other firm protein).
- Add the spices to taste. Continue to sautee until spices are fragrant.
- Add everything else, taste and re-season.
- Add vegetable broth, until desired broth/vegetable ratio is achieved. Bring to a simmer, and add peanut butter. Allow to simmer for as long as possible, so beans can absorb maximum flavour.
- Serve with boiled new potatoes or rice.