Peanut stew (vegan)

Name: Peanut stew (vegan)
Cuisine: British
Ingredients: 1 tbsp coconut oil; 1 medium onion; 3 garlic cloves; 1 red pepper; 1 tbsp ground ginger; 1 tbsp cumin; to taste Cayenne pepper; 3 tomatoes; 2 sweet potatoes; 1 squeeze agave syrup; 500 g black eyed beans; 3 heaped tbsp peanut butter/paste; 1 can coconut milk; 1 cup water; 1 vegetable pot stock; 1 handful fresh spinach; to taste Salt; to taste Black pepper

naochef @naochef

Peanut stew (vegan)

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Ingredients

1 tbspcoconut oil
1medium onion
3garlic cloves
1red pepper
1 tbspground ginger
1 tbspcumin
to tasteCayenne pepper
3tomatoes
2sweet potatoes
1 squeezeagave syrup
500 gblack eyed beans
3heaped tbsp peanut butter/paste
1 cancoconut milk
1 cupwater
1vegetable pot stock
1 handfulfresh spinach
to tasteSalt
to tasteBlack pepper
Be creative and add okra, zucchini, or any of your favourite vegetables

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Steps

1

Prepare all the ingredients.
2

Boil a cup of water and add the vegetable stock pot. Cook for a couple of minutes until it’s dissolved, then leave aside.
3

In a large pan over high heat, warm the coconut oil. Add the onion and sprinkle with salt and cook for 2 minutes. Following the garlic for another 2 minutes.
4

Add the fresh tomato pure (I blended the tomatoes to make it) cook for 2 minutes. Then add the cayenne pepper, ginger, red pepper, agave syrup, cumin and ground coriander and fry for another 2/3 more minutes.
5

Add the peanut butter, vegetable soup, coconut milk and sweet potato. Stir together and bring to boil. Reduce heat to medium, cover and cook for 20 minutes. Stir every couple of minutes.
6

Add the black eyed beans, spinach and cook for another 10/15 minutes.
7

Serve it along with rice. I like to add avocado, plantain and sprinkle some seeds to make it crunchy and flavoursome.