Peanut stew with kidney beans & coconut milk
If you love nutty, creamy curries, this one is for you! Fresh vegetables, a simple spice mix, a bit of tomato for a bit of a tang, coconut milk & peanut butter to smoothen everything...
Recipe inspired from Vegan Richa.
Ingredients
- 2 tsp oil (9g)
- 35g chopped onion
- 6g crushed garlic
- 48g smooth peanut butter
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp chili powder
- 1 tsp curry powder
- 140g chopped tomatoes
- 200g chopped veggies (e.g. capsicum, carrots, broccolini, zucchini)
- 225g coconut milk
- 1/2 tsp salt
- 1/4 tsp sugar
- 120g raw kidney beans (240g cooked)
Instructions
- If starting from raw kidney beans, soak them for > 8h, drain them, boil them in a saucepan, drain them again, and reserve.
- Heat up oil in a pan over medium heat, and fry the onion for a few minutes.
- Add the chopped vegetables, and keep frying for a minute or two over medium heat.
- Reduce heat, cover with a lid, and let vegetables tenderise for a few more minutes.
- Remove lid, add crushed garlic, stir, and keep cooking until garlic no longer smells raw.
- Add spices, salt, sugar, and mix.
- Add chopped tomatoes, and mix. cover again with the lid to let everything cook through.
- Meanwhile, mix together the coconut milk and peanut butter in a small bowl. I the peanut butter is too hard, heat up the bowl in the microwave for a minute, and use a whisk to incorporate the peanut butter in the coconut milk.
- Add cooked kidney beans, coconut milk and peanut butter, and let it stew under low heat until desired consistency.
- Serve hot over white rice.