Spinach and Peanut Stew

provided by recipe author
This light stew is perfect for a sunny day. Packed with spinach so its perfect for that daily intake of leafy greens.
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Total Time: 30 minutes

Ingredients

Servings: 4
  • 1 kg
    potatoes (~2,2 lbs)
  • 100 ml
    almond milk or plant-based milk of choice
  • 2 tbsp
    olive oil
  • 1
    red onion
  • 3 clove(s)
    garlic
  • 900 g
    fresh spinach
  • 200 g
    peanuts
  • salt & pepper to taste

Instructions

  1. Boil the potatoes for 20 minutes until soft. Mash them with the almond milk until it’s creamy.
  2. Peel the onion and garlic and finely chop them. Chop the peanuts into tiny pieces.
  3. Heat up oil in a pan brown the onions for 3 minutes. Add the garlic and brown both for another 2 minutes.
  4. Add the spinach and mashed potatoes and let it warm up on low heat. Mix in the crushed peanuts and add salt and pepper to taste.

Notes

Tip #1: Roast the peanuts for an extra burst of flavour.

Tip #2: If you plan to store the meal and eat it overtime, cook and serve the peanuts on the side.

Tags

Courses: Main Course
Cuisines: Dutch
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Number ingredients: 10-15 ingredients
Taste: Savoury
Preparation method: Cooking, Frying, Pureeing
Type of dish: Potato dish, Stew
Campaigns: VeggieChallenge

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