Kabocha Peanut Stew

  • Yield:8 Servings
  • Time:
    18 mins show details

Ingredients

  • ½ cup
    Peanut Butter, May Sub Almond Butter
  • 14 ounces
    Coconut Milk
  • 4 cups
    Vegetable Broth
  • ⅓ cup
    Tomato Paste
  • 1
    Onion, Diced
  • 4
    Garlic Cloves, Minced
  • 2 tablespoons
    Ginger, Minced
  • ½
    Kabocha Squash, Chopped
  • 1
    Kale Bunch, Chopped
  • 2
    Carrots, Chopped
  • 1
    Broccoli Crown, Florets
  • 1 teaspoon
    Sea Salt
Add to shopping list

Similar Recipes

Preparation

  1. 5 mins

    Sauté garlic, onions & ginger in olive oil for 2 minutes in a large pot. Add broth and bring to a boil.

  2. 3 mins

    Mix tomato paste, peanut butter and about a cup of the boiled stock in a separate bowl until thoroughly combined.

  3. 7 mins

    Add kabocha, kale and peanut butter mixture to the pot. Simmer for 7 minutes.

  4. 3 mins

    Add carrots, broccoli and coconut milk. Simmer for 3 more minutes.

  5. Add salt and serve alone or with rice / quinoa.

Comments

Add a comment
No comments

Similar Recipes