West African peanut stew with organic kale and brown rice

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
2 cloves
Family
4 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 kale
Couple
1 bunch
Family
1 bunch
Coriander*
Couple
Half/ a third
Family
Half/ a third

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

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

*Coriander is a shared ingredient. If you’re on the 5-night plan use a third for each dish, everyone else, 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 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 baby turnips.

Simmer for 5 minutes.

5

Wash the cavolo nero and remove the stalk. Add to the pot. Cook for another 10 minutes, or until the cavolo nero 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, June 14th.

 

Monday

This week's recipe

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Tuesday

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Wednesday

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Thursday

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Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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