This is the perfect meal for a dreary January day.
The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.
I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.
It is truly that good.
Give it a try, I dare you.
- 4-5 cups vegetable stock
- 1 medium red onion, chopped
- 1 small knob of ginger, peeled and finely diced
- 4 cloves of garlic, peeled and minced
- Salt, to taste
- 1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
- 3/4 cup creamy peanut butter (organic, no sugar added)
- 1/4 cup tomato paste
- 1 cup canned fire roasted tomatoes (diced)
- Sriracha, to taste
- Cilantro, for garnish
- Roughly chopped peanuts, for garnish.
- In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
- In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
- Serve over brown rice and garnish with chopped cilantro and peanuts.
Adapted from Cookie and Kate.