Hearty peanut, kale & bean stew
Prep Time 20 min
Cuisine Savoury
Use Within 4-5 days
Method
In a heavy based pan, add the oil over a medium heat. Add the onions and fry for 8 minutes until soft. Turn down the heat if they begin to burn. When soft, add the garlic, ginger and chili. Fry for a further few minutes.
Add the spices to the pan along with a splash of water. Cook off the spices until you can start to smell them. Then, add the stock, potatoes, kale, peanut butter and kidney beans.
Pop a lid on top and simmer for 15-20 minutes until the potatoes are soft. Season to taste.
Serve with crusty bread, rice or anything you desire.
Ingredients
Serves 3-4 people
- 1 white onion, chopped
- 2 garlic cloves, crushed
- 1 red chili
- Ginger, 2.5cm piece, finely chopped/grated
- 2 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp fenugreek seeds
- 4 x white medium sized potatoes
- 450ml veg stock
- 400g red kidney beans, drained and rinsed
- 2 tbsp ManiLife Organic Smooth Peanut Butter
- 3 handfuls of kale, washed
- Crusty bread or rice to serve
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