Name: Spiced Peanut Stew with Squash, Chard + Carlin Peas
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 onions; 4-6 cloves garlic, depending on size; 1 scotch bonnet chillies (or 1 tsp dried chilli flakes); 2 thumbs ginger (or 2 tsp ground ginger); 3 tsp coriander seeds; 3 tsp cumin seeds; 1 tsp ground fenugreek; 1 tsp ground turmeric; ½ cayenne pepper; ½ tsp paprika; ½ tsp cinnamon; 1 tsp flakey sea salt; 2 tbsp cooking oil; 2 tbsp tomato puree; 500g squash or sweet potato; 1 jar of Queen Carlin Peas - drained; 1 x 400g tin chopped tomatoes; 80g peanut butter; 500g water or veggie stock; 1 tsp flakey sea salt; 200g spinach, or 100g kale or chard; wholegrain rice; Lime wedges; 2-4 tbsp toasted peanuts; 2 tsp chilli flakes

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Joey O'Hare & Katy Taylor of Husk

Spiced Peanut Stew with Squash, Chard + Carlin Peas

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Spiced Peanut Stew with Squash, Chard + Carlin Peas

Rated 4.5 stars by 13 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Author:

Joey O'Hare & Katy Taylor of Husk

Image of Spiced Peanut Stew with Squash, Chard + Carlin Peas

Ingredients

For the Spice Paste

2 onions
4-6 cloves garlic, depending on size
1 scotch bonnet chillies (or 1 tsp dried chilli flakes)
2 thumbs ginger (or 2 tsp ground ginger)
3 tsp coriander seeds
3 tsp cumin seeds
1 tsp ground fenugreek
1 tsp ground turmeric
½ cayenne pepper
½ tsp paprika
½ tsp cinnamon
1 tsp flakey sea salt

For the Stew

2 tbsp cooking oil
2 tbsp tomato puree
500g squash or sweet potato
1 jar of Queen Carlin Peas - drained
1 x 400g tin chopped tomatoes
80g peanut butter
500g water or veggie stock
1 tsp flakey sea salt
200g spinach, or 100g kale or chard

Serving suggestions

wholegrain rice
Lime wedges
2-4 tbsp toasted peanuts
2 tsp chilli flakes

Directions

Start by making the spice paste. Dry-toast the cumin & coriander seeds in a small frying pan over a medium heat just for 1-2 minutes, or until fragrant. Grind in a pestle and mortar.
Peel and chunky chop the onions, then combine all ingredients for the spice paste, including the ground cumin and coriander, in a nutribullet or small jug blender and whizz until smooth. If you need to add a splash of water to enable it to blend, add it a tablespoon at a time using as little as possible.
Heat 2 tbsp of oil in a large heavy-bottom saucepan over a medium heat, then fry off the spice paste for 10-12 minutes, stirring often until it has darkened slightly and appears much drier. The spice mix may stick so keep an eye on the pan as you prep the other ingredients.
Halve the squash and discard the seeds then chop into even sized chunks roughly 1 cm by 3 cm, or thereabouts. Wash your greens and shred into 1 cm thick ribbons.
After 10-12 minutes add the tomato puree, prepped squash, beans, tinned tomatoes, peanut butter, 500 ml of water and 1 teaspoon of flakey sea salt. Stir things well and bring to a simmer over a gentle heat; once simmering set a time for 30 mins and pop on the lid.
Stir the stew halfway through cooking. After 30 minutes add the shredded chard, spinach or kale, stir, and continue cooking your stew for 5 minutes just to wilt the greens.
Serve in warmed bowls, perhaps with some brown rice, topped with chilli flakes, a squeeze of lime, and some toasted, salted peanuts.

Queen Carlin Peas 700g

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Queen Carlin Peas 700g

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