A recipe for peanut butter lovers! But this time, it's not a sweet treat! It is our favourite West African Peanut Stew. We cooked butternut squash, pepper and spinach in a spiced peanut butter sauce to create a rich, creamy and satisfying stew for cold winter evenings!
10gfresh corianderfinely chopped, including stalks
½lime, cut into wedgesoptional
Instructions
First, cook brown rice following packet instructions. Once cooked, keep warm in a pan covered with a lid.
Mix hot vegetable stock and smooth peanut butter.
Heat a large non-stick frying pan with 2 tablespoon of oil. Add the onions and fry 5 mins to soften. Add the ginger, cayenne, ground coriander, cumin, chillies (save some for garnish) and some black pepper. Add the butternut squash and pepper and cook, stirring, for approx. 2 mins.
Add the peanut butter stock, stir, cover with a lid and cook on low-medium heat for 10-15 min or until butternut squash is cooked.
Once the butternut is cooked, add the spinach and half of the coriander and stir until wilted.
Serve African Peanut Stew on a bed of brown rice. Sprinkle with the reserved coriander, chilli and lime wedges for squeezing over, if using.