Peanut stew with tofu, sweet potato and kale

Sweet and spicy stew that is easy to prepare, with simple ingredients

Peanut stew with tofu, sweet potato and kale

  • Servings: 6
  • Difficulty: Easy
  • Print

Sweet, spicy and cheap meal. Feezer meals: made 9 containers 1/3 rice 2/3 stew. Can easily be made low FODMAP by removing the garlic and ginger from the marinade

Ingredients

  • 3 cups of sweet potato cut in small pieces
  • 4 cups kale – cut in small pieces
  • 2 medium onions or 1.5 cup – cut in small pieces
  • Dash of olive oil
  • 1 + ½ tsp cumin seeds
  • ½ tsp cumin powder
  • ¼ tsp chili powder
  • 2 cloves of garlic (minced)
  • 3cm piece ginger (grated)
  • ¼ tsp + ¼ tsp chili flakes
  • 5 tbsp tomato paste OR 4 tbsps + 1/3 cup tin diced tomato*
  • 2 cups of vegetable stock + 2 cup vegan “chicken stock” (or 4 cups of vegetable stock
  • 1 cup water (if required)
  • ½ cup + 3 tbsp Peanut butter** (ensure it has no sugar added – I make my own)
  • 300 g of Tofu (use firm / extra firm)
  • Salt / pepper to taste
  • Optional (Rice, to serve and fresh coriander and peanut pieces to garnish)

Method

  • Prepare and marinate tofu
    • Press tofu to remove excess water.
    • Mix together 2 tablespoons of tomato paste, 1 tablespoon of peanut butter, ¼ teaspoon of chili flakes, ½ teaspoon of cumin seeds, with the minced garlic and the grated ginger in a dish
    • Cut the tofu in cubes (I do cubes about 1.5cm square), and add to the marinade.
    • Reserve in the fridge for a few hours.
  • Prepare the stew base
    • Heat up a dash of olive oil in a large pot. When hot, add the onion and the sweet potato, and cook a few minutes, until the onion becomes translucent (it takes about 5 minutes). Make sure to not burn the onion. The sweet potato will brown a little and soften on the edges.
    • Add the spices: 1 teaspoon of cumin seeds, ½ teaspoon of cumin powder, ¼ teaspoon of chili powder and ¼ teaspoon of chili flakes. Cook for about 1 minute or until fragrant. Add the remaining tomato paste ( 3 tablespoons) and the peanut butter and mix well.
    • Add the vegetable stock and vegan chicken stock to the pot. It should cover all the sweet potato and onion. If it doesn’t, adjust with stock / water.
    • Take the stew to a boil, add the kale.
    • Lower to low-medium heat and cook uncovered, until the sweet potato becomes soft and the liquid thickens slightly (30 minutes +)
    • When the sweet potato is almost cooked, take the reserved tofu and its marinade out from the fridge. In a teaspoon of oil, fry the tofu for a few minutes.
    • Add to the stew and stir.Adjust more peanut butter, seasoning etc to taste.
    • Serve the stew with rice and garnish and ENJOY

This will freeze very well.

*I used leftover tin diced tomato in my marinade

** adjust to taste – you can also use chunky peanut butter if you prefer

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