Peanut Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g white cabbae
- 100 g carrot (s)
- 1 bell pepper (s), yellow
- 1 large onion (s), yellow
- 2 tablespoon peanut oil
- 2 tablespoon tarragon mustard
- 1 teaspoon cumin
- 1 pinch chili powder
- 2 teaspoons paprika powder
- 1 teaspoon thyme
- 500 ml vegetable stock
- 200 g tomato (s), passed
- 130 g corn (can, drained weiht)
- 170 g kidney beans (can, drained weiht)
- 2 tablespoon peanut cream or peanut butter, to taste
- 1 handful pea pods
- 0.25 teaspoon ¼ caraway seeds
- possibly cornstarch
- salt and pepper
- 160 g rice
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Meanwhile, clean the cabbage and cut into bite-sized pieces. Peel the carrots, clean the peppers and cut both into approx. 1 cm cubes. Peel the onion and chop it very finely.
- Heat the oil in a large saucepan and sweat the onions in it. Add mustard, pepper, cumin and 1 pinch of chili powder and fry briefly. Add paprika powder, thyme, cabbage, carrots and paprika. Mix in the vegetable stock and tomato puree. Bring to the boil and simmer gently for about 15 minutes. Rinse the corn and beans in a colander with cold water and drain.
- Stir the peanut cream into the stew. Mix in the corn and beans and simmer for another 5 - 10 minutes. If desired, tie the stew with starch according to the instructions on the packet. Season to taste with peanut cream, salt, pepper, cumin and chili powder. Add the snow peas and let simmer for about 5 minutes.
- Serve with rice.
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