West African peanut stew with organic silverbeet 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
All
Family
All
Carrot
Couple
1
Family
2
Brown rice
Couple
1 packet
Family
1 packet
Baby turnip
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 silverbeet
Couple
1 bunch
Family
1 bunch
Coriander*
Couple
Half
Family
Half

Peanut soup is a vegan favourite because it’s so rich and ‘meaty.’ The beautiful silverbeet and baby turnips are grown locally by Spring Collective.

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

*Coriander and ginger are shared ingredients, Use half for each dish.

 

Instructions

1

Dice the onion.

Mince the garlic and ginger.

Grate the carrot onto a chopping board, then roughly chop.

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

Scrub the turnips and cut into quarters.

2

In a large pan, sweat the onion in a little oil for 4 minutes. Add the carrot and cook for another 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 baby turnips.

Simmer for 5 minutes.

5

Wash the silverbeet and remove a few centimetres of the stalk. Very finely chop the stalk, then roughly slice the leaves. Add to the pot. Cook for another 10 minutes, or until the sliverbeet is well cooked down and the baby turnips 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.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, November 24th.

 

Monday

This week's recipe

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Tuesday

This week's recipe

Organic fennel and Swiss chard spaghetti with pepita pesto

Wednesday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Thursday

This week's recipe

Curried zucchini fritters with raita, tomato and coriander salad

Friday

This week's recipe

Laksa with crispy tofu, broccoli, lemon, bean sprouts and coriander

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