Pumpkin & Peanut Stew
Pumpkin & Peanut Stew
This stew is a hearty and flavourful dish that combines tender pumpkin chunks with creamy peanut butter in a rich, savoury broth.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1⁄4 tsp cayenne pepper (optional, for heat)
- 500g pumpkin or butternut squash, peeled and cubed
- 400g tin chopped tomatoes
- 800mL vegetable broth
- 150g smooth peanut butter
- Salt & pepper to taste
- 150g kale leaves, washed, stems removed & finely chopped
- 100g rocket leaves
- Toasted peanuts, for garnish
- Cooked rice or crusty bread, for serving
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 mins.
- Add the onion, garlic and ginger to the pot and cook for another 1-2 mins, until fragrant.
- Stir in the cumin, turmeric and cayenne pepper (if using). Cook for 1 minute, stirring constantly to toast the spices.
- Add the pumpkin or butternut squash to the pot, along with the tinned tomatoes and vegetable broth. Stir well to combine.
- Bring the stew to a simmer, then reduce the heat to low.
- Cover and cook for 15-20 mins or until the pumpkin is tender.
- In a small bowl, whisk together the smooth peanut butter with a ladleful of the hot stew liquid until smooth and well combined. Stir the peanut butter mixture into the stew until fully incorporated.
- Add the kale and rocket leaves to the stew and stir until wilted.
- Season the stew with salt and pepper to taste.
- Serve the Pumpkin and Peanut Stew hot, garnished with rocket and toasted peanuts, alongside cooked rice or crusty bread.
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