West African peanut stew with organic kale, radish and brown rice

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger*
Couple
Half
Family
Half
Carrot
Couple
1
Family
2
Brown rice
Couple
1 packet
Family
1 packet
Radish
Couple
All
Family
All
Chili tomato paste
Couple
1 pottle
Family
1 pottle
Water
Couple
4 to 5 cups
Family
6 to 7 cups
Pic's peanut butter
Couple
1 pottle
Family
1 pottle
Organic kale
Couple
1 bunch
Family
1 bunch
Coriander**
Couple
All / Half
Family
All / Half
Roasted peanuts
Couple
1 pack
Family
1 pack

Peanut soup is a vegan favourite because it’s so rich and ‘meaty.’

When preparing the soup, add the lesser amount of water then top up, if needed.

*Ginger is a shared ingredient. Use half for each dish.

**If you’re on the 4 or 5-night plan, the coriander is a shared ingredient. Use half for each dish.

 

 

Instructions

1

Dice the onion.

Mince the garlic and ginger.

Grate the carrot onto a chopping board.

Bring a small pot of salted water to boil for the rice.

Scrub the radish and cut into quarters or eighths, depending on the size.

2

In a large pan, sweat the onion and carrot in a little oil for 4 minutes, then add a pinch of salt. Add the garlic and ginger, then cook for another 2 minutes, until everything is lightly caramelised.

3

Cook the brown rice in boiling water for 20 to 25 minutes, or until tender. Strain and keep warm until the soup is ready.

4

Add the chili tomato paste to the pot and fry for a minute before adding the water, peanut butter and radish.

Simmer for 5 minutes.

5

Wash the kale and remove the stalk, finely slice.

Add to the pot. Cook for another 5 minutes, or until the kale is well cooked down and the baby radish are fully cooked.

Wash the coriander, remove the leaves from the stalk and finely chop the stalks and any roots. Add the chopped roots to the soup.

Taste the soup and add salt, as needed.

6

Serve rice in bowls topped with soup.

Garnish with coriander leaves and roasted peanuts.



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