Peanut Stew

Serves 2
Time 35 minutes


2 tbsp extra virgin olive oil

1 onion, finely diced

3 garlic cloves, grated

2cm piece ginger, grated

3 cups kale, chopped

1 410g tin crushed tomatoes

¼ cup crunchy peanut butter

½ tsp cumin

Pinch chilli flakes

1 cup peanuts

1 sweet potato, diced

500ml vegetable broth or stock


Cooked quinoa, to serve

Coriander, to garnish


In a pan over medium heat add the olive oil and sauté onion, garlic and ginger for 2-3 minutes until translucent.

Add the kale, tomatoes and peanut butter and stir until the peanut butter is incorporated. Season with salt and pepper and add the cumin, chilli flakes, most of the peanuts and the sweet potato. Pour over the vegetable stock and simmer for 15 minutes until tender.


Scatter over the remaining peanuts and serve with cooked quinoa and fresh coriander.