African-Inspired Stew
- Reviews 1
Ready In: 45 mins
Serves: 4-6
Yields: 1 pot
Ingredients
- 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
- 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.
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