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Storecupboard root veg and peanut stew recipe

4 ratings

This nutritious, plant-based stew uses pre-chopped veg for speed, protein-rich tinned kidney beans and creamy peanut butter. And better yet, we reckon you’ve already got some of the ingredients in your cupboards! See method

Serves 4
Takes 1 hr 10 mins
322 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

½ tbsp rapeseed oil
1 onion, finely chopped
360g diced root veg
2 garlic cloves, finely chopped
½ tbsp ground cumin
1 tsp each garam masala and ground coriander
4 tbsp smooth peanut butter
2 x 500g cartons Grower’s Harvest passata
400g tin kidney beans, drained
125g baby spinach
15g fresh coriander, chopped
toasted wholemeal sourdough (optional)

2 of your 5-a-day and high in vitamin A

Each serving contains

Energy
1340kj
322kcal 16%
Fat
12g 17%
Saturates
2g 9%
Sugars
19g 21%
Salt
0.5g 9%

of the reference intake
Carbohydrate 33.6g Protein 13.4g Fibre 11.7g

Method

Heat the oil in a large, lidded saucepan over a medium heat and cook the onion for 6-8 mins until beginning to soften. Tip in the root veg and cook for 5 mins, stirring, then add the garlic, spices and peanut butter. Cook for 1 min until fragrant and the peanut butter has softened.
Add the passata, fill each carton a quarter full with water, then swirl it into the pan. Season well, bring to the boil then reduce to a simmer, cover and cook for 45-50 mins until the veg has softened and the stew has thickened slightly.
Stir in the kidney beans and spinach. Cook for 2-3 mins over a low heat, stirring, until the spinach has wilted. Season to taste, then scatter with coriander and serve with toasted sourdough, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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