This is a regular dish in our house, I make a big pot of it once a fortnight, freezing the leftovers for the times when I don’t feel like cooking! Perfect for the mid-week meat free dinner, and a simple recipe that can be adapted to use whatever vegetables you have to hand. What a great feeling it is to use up those leftover mushrooms, peppers, celery in the chilled drawer in the fridge. Whatever changes you make to this recipe, whatever you do, don’t leave out the peanut butter at the end, it’s what makes it.
2 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp caraway seeds
2 celery sticks, sliced
150g sweet potato, cubed
150g butternut squash, cubed
2 peppers, deseeded and chopped
1775g baby sweet corn cobs, chopped
2 carrots, chopped
200ml vegetable stock
2 tbsp smooth peanut butter
- Heat coconut oil in a large saucepan and gently fry the
onion and garlic until soft
- Add the caraway seeds and cook for 2-3 mins
- Add all the vegetables and cook for 5 minutes, stirring occasionally, so as to coat all the vegetables well with the chilli and onion mixture
- Pour over the passata and stock. Bring to the boil. Cover the pan and cook for 20-25 minutes.
- Remove 1-2 tablespoons of liquid from the pan and mix in a smallbowl with peanut butter, then retuen this to the stew. Season to taste and serve hot.
Adapted from a recipe by Sarah Brown in her book “the Complete Vegetarian Cookbook”