peanut and vegetable stew

DSCN2392Yes, I know, there are cashews on my peanut stew… That what happens when you underestimate the power of a shopping list, because you think you know the ingredients off the top of your head. Well, the cashews actually also tasted really nice, but for a stronger peanut flavour, I would advise going for the traditional combination of mixing peanut butter with … peanuts! 🙂

The original recipe was published on Küchenchaotin’s blog, I adapted it a bit to my liking, especially in regard to using peanut flour instead of some of the peanut butter to make it less heavy and rich. Also, the original recipe calls for brown rice, which probably tastes really nice, I just run out oft that, too. So choose whatever you like, rice, quinoa or any other (pseudo)grain.

for 2 portions
1 big  zucchini
2 carrots
2 small or 1 big shallot
3 cloves of garlic
1 handful of unsalted peanuts
1 tablespoon of peanut butter
3 heaping teaspoons of peanut flour
3 tablespoons of tomato paste
500ml vegetable broth
1/4 teaspoon of cumin
chili flakes (as much as you like)
1/4 teaspoon of ground ginger
salt & pepper to taste
a bit of oil

enough quinoa or rice, depending on your appetite (we had 50g per person)

directions:

Cook the grains according to instruction. Meanwhile, cut up the shallots, garlic cloves, carrots and zucchini. Heat a bit of oil and add shallots, garlic, carrots and the peanuts and sweat them. Once the carrots start becoming a bit tender, add zucchini. When the vegetables are still a bit undercooked, pour in hot vegetable broth. Stir in peanut butter, tomato paste, peanut flour and the spices (cumin, ginger, salt, pepper, chili flakes). The sauce should have a creamy constency. Let simmer on low heat for just a little bit more time until the vegetables are done (don’t overcock them, though). Adjust to your liking by adding more water (if the sauce is too thick) or more peanut flour (if it is too runny or doesn’t taste peanut-y enough). Sprinkle some more peanuts on top.

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