US
West African Peanut Stew
Prep and cooking time: 45mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
80g uncooked brown rice
1 tbsp coconut or extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, finely diced or minced
2cm fresh ginger, minced
2 large green chillies, finely sliced
400g pumpkin (or butternut squash), cut into 2-3cm cubes
2 tbsp curry powder
150g smooth peanut butter (no added sugar)
2 fresh limes, juiced
400ml vegetable stock
1 x 400ml tin coconut milk
3 peppers, roughly chopped
1 handful coriander leaves
1 lime, cut into quarters
Method
Begin by preparing the brown rice as per instructions, allow to cook while preparing the curry.
Heat the oil in a wok or large frying pan, over medium heat. Fry the onion, garlic, ginger, and chilli, until softened.
Add the pumpkin, curry powder, peanut butter, and lime juice, and cook for 2mins, stirring constantly.
Pour the vegetable stock and coconut milk into the wok, season with salt and pepper, bring to a boil, then reduce the heat to low and simmer for 8-10mins.
Add the peppers and cook for a further 3mins, or to desired softness.
Serve with brown rice, fresh coriander, and lime.