Recipes

Date posted: 29/03/2021

African peanut stew with Garden Gourmet Vegan Fillet pieces

A delicious African inspired vegan stew recipe using Garden Gourmet Fillet Pieces, full of texture and flavour for a comforting and filling feed. With a rich peanut and tomato sauce, this goes perfectly with a fragrant ginger rice and a touch of chilli.

29/03/2021
  • Serves 10
  • Timing: 1 hr
Rating
Votes: 1 Average: 5

Ingredients

Vegetable oil 30g
Garden Gourmet Vegan Fillet pieces 900g
Black-eyed peas, drained and rinsed 2 x 400g tins
Fresh red Scotch bonnet chillies, deseeded and kept whole (optional)
Tomato purée 110g
Chopped tomatoes 2 x 400g tins
Vegetable stock 1 litre
Peanut butter 200g
Sweet potatoes, peeled and diced 500g
Spinach, chopped 500g
Fresh lemon juice 25g
Fresh coriander, roughly chopped 60g
Spring onions, finely chopped 5
Fresh red chilli, deseeded and finely sliced
For the paste
Onions, peeled and roughly chopped 1.25kg
Garlic, roughly chopped 30g
Fresh ginger, peeled and roughly chopped 75g
Paprika 2½ tsp
Ground coriander 5 tsp
Ground turmeric 2½ tsp
Ground cumin 5 tsp
Ground fenugreek 2½ tsp
Fresh red Scotch bonnet chilli (to taste), deseeded and roughly chopped 1

Method

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  1. Place all the paste ingredients in a food processor and blitz into a coarse paste.
  2. Heat the vegetable oil in a large, heavy based saucepan. Add the paste and fillet pieces and sauté over a medium-low heat for 10 minutes, stirring occasionally making sure the paste doesn’t burn.
  3. Then add the black-eyed peas, Scotch bonnet chilli and tomato purée and mix. Pour in the tomatoes, vegetable stock and the peanut butter and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. After 20 minutes add the sweet potatoes and continue cooking, covered for a further 15 minutes. Add some water to let the consistency down if needed.
  4. Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies.

 

This recipe contains: 2 of 5 a day.

 

Chefs Tip

Try serving this dish with a bowl of brown rice to compliment the stew.

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