African-Inspired Stew

Name: African-Inspired Stew
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 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 12 tablespoons peanut butter (natural is better for texture)

10 ingredients

9 steps

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 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 12 tablespoons peanut butter (natural is better for texture)

Directions

1

Sautee the scallions and garlic in oil, over medium heat.
2

When they start to soften, add chicken (or other firm protein).
3

Add the spices to taste.
4

Continue to sautee until spices are fragrant.
5

Add everything else, taste and re-season.
6

Add vegetable broth, until desired broth/vegetable ratio is achieved.
7

Bring to a simmer, and add peanut butter.
8

Allow to simmer for as long as possible, so beans can absorb maximum flavour.
9

Serve with boiled new potatoes or rice.