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.