Fall, recipes, Soups & Stews, Vegan, Winter

peanut butter stew

Personally, I love absolutely everything that is related to peanuts and peanut butter. Considering the hype about the famous peanut butter, I am definitely not the only one who feels that way. Therefore there are probably some of you who feel the same way as I do.

And for all those, this peanut butter stew is just the right thing. Especially when it is getting colder and we are craving something warm and tasty for dinner.

I usually make this stew in the vegan version by using tofu as a source of protein. But of course some chicken would fit in here just as well. To keep the calories and the percentage of fata bit in check, I use a mixture of powdered peanut butter and some natural peanut butter.

Why powdered peanut butter?

Probably not everyone has a powdered peanut butter at home. But I would recommend every peanut butter fan to get one! 🙂 Because this way you can save some calories in many recipes, that are made with peanut butter. But of course you can also prepare my stew without this flour. Take a little more peanut butter and then thicken the sauce with a tablespoon of whole grain flour.

Peanut Butter stew

Peanut Butter Stew

vegan stew with a peanut-tomato sauce and spinach – served with some fresh jasmine rice
No ratings yet
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Servings 2 Servings

Ingredients
  

  • 200 grams tofu
  • 1 large onion
  • 2 cloves of garlic
  • 150 grams fresh spinach
  • 250 grams cherry tomatoes
  • 300 grams strained tomatoes
  • 100 ml water
  • 30 grams powdered peanut butter
  • 10 grams natural peanut butter
  • some fresh coriander (optional)
  • 120 grams of jasmine rice can be more – depending on your hunger 🙂
  • cumin, ground coriander, hot paprika powder, salt, optionally some (fresh) chili

Instructions
 

  • Cut the tofu in half lengthwise, squeeze well and tear it into small pieces with your fingers. Heat a pot, spray with a little bit of non stick cooking spray or some oil, add the tofu and fry it well.
  • Meanwhile cook the rice according to the package instructions. Peel and finely chop the onion and garlic. Wash the coriander, put the leaves aside and chop the stems finely. Wash and halve or quarter the tomatoes.
  • Add the onion, coriander stems and garlic to the tofu and also sauté briefly. Season with salt, cumin, coriander and paprika powder and then add the tomatoes. Let it sauté for about 2 more minutes.
  • Now add the strained tomatoes and the water to the pot, stir well and let it simmer on low heat. After about two more minutes stir in the powdered peanut butter as well as your peanut butter into the sauce.
  • Wash the spinach thoroughly and add it to the stew for the last few minutes. Stir well and if necessary add some more salt to taste and if you like also season with some chili.
  • Serve the stew together with the rice and the fresh coriander leaves.

Notes

Nutritional informations for one serving:
  • calories: 492 kcal
  • fat: 12 g
  • carbohydrates: 61 g
  • protein: 32 g
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating