Nutty Stew

Over the last few weeks I’ve been ordering Organic Veg Boxes from Growing With Nature, which has made the kitchen a little bit more exciting. It feels good to avoid the supermarkets (no more junk food lying around the house!), eat seasonally and it’s been much cheaper too. I like not knowing what I’m getting delivered until I open it up. It’s forcing me to get out of my old eating habits of eating pasta most of the week.

Because we’re delivered seasonal veggies, we’ve been getting a lot of root vegetables; carrots, parsnips, swede, celeriac, sweet potato etc. I love root veg but for some reason haven’t used them in a great deal of my cooking recently and I was becoming a little stuck in what I could make. I made root veg mash, stew and dumplings, soups, and I roasted them. I was considering stew and dumplings again but the whole point of me getting the boxes was to get some variety into my meals, so I decided to make a different kind of stew, using a favourite soup recipe of mine as inspiration.

 Nutty Stew

  • Onions 
  • Celery
  • Garlic
  • Oil
  • A mixture of root veg, chopped into small bitesize pieces (I used a parsnip, a carrot, half a sweet potato, quarter of a swede, quarter celeriac and a small potato)
  • Curry powder (I only used around 1 tbsp)
  • A dash of chilli, cayenne and paprika
  • Salt
  • Tin of tomatoes
  • Water
  • Peanut Butter
  • 1 tin of coconut milk
  • 1 tin of chickpeas
  • A few handfuls of savoy cabbage/kale/spinach
  1. Fry the onions and celery in some oil in a large stockpot until soft and translucent
  2. Add some garlic and your spices and fry for a few more minutes.
  3. Pour in your tinned tomatoes and veggies
  4. Add enough water to cover the veggies and leave to simmer for 20 mins, until all the veggies are soft.
  5. Now is the time to add your peanut butter and coconut milk. I probably used 4 large heaped spoons of pb, but it’s completely up to you how much you use. Stir until it’s all combined and the pb has melted.
  6. Add your chickpeas and cabbage, season with salt/soy sauce and simmer for another 5-10 minutes before serving.
I served mine with couscous, I cooked it in stock and added some lemon juice. It was perfect. The stew is filling enough that you could just eat it on it’s own.I haven’t given you exact measurements for how much to add because it’s up to you and how much you want to make/how spicy you want it. For the amount of veg I used, I made enough for 8 generous portions. Guess what I’m eating all week?!
I hope you enjoy!

One thought on “Nutty Stew

  1. Im definitely going to try this. I have being making lots of stews in the slow cooker lately and the ingredients are similar to yours, but I struggle with stock, so was nice to get some ideas for flavourings. xx


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