West African root veg and peanut stew

Name: West African root veg and peanut stew | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: African
Ingredients: 1 large butternut squash, peeled and deseeded; 1 sweet potato, peeled; 2 parsnips, peeled; 2 tbsp vegetable oil; 1 onion, roughly chopped; 2 garlic cloves, crushed; 1 tbsp ground coriander; 1 tbsp ground cumin; ½ tsp chilli flakes; 4 tbsp smooth or crunchy peanut butter; 2 tbsp tomato purée; 1 vegetable (vegan-friendly) stock cube made up to 600ml; 280g long grain brown rice; 50g roasted peanuts, chopped, to serve; 10g Asda Aromatic and Zesty Coriander, leaves picked, to serve; lime wedges, to serve

If you’re keen on satay, then you’ll love this creamy, aromatic stew. Totally yummy, it’s a vegan dish the whole family will love.

By Asda Good Living,10th September 2024

Cook: 1 Hour

Serves: 4

Price: £1.19 per serving

Nutritional Information

Each 611g serving contains

Energy
16399kj
642kcal

32%

Fat
24.4g

High
35%

Saturates
4.3g

Low
22%

Sugars
20.8g

Low
23%

Salt
1.65g

Low
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2684kj/641kcal

Ingredients

1 large butternut squash, peeled and deseeded

1 sweet potato, peeled

2 parsnips, peeled

2 tbsp vegetable oil

1 onion, roughly chopped

2 garlic cloves, crushed

1 tbsp ground coriander

1 tbsp ground cumin

½ tsp chilli flakes

4 tbsp smooth or crunchy peanut butter

2 tbsp tomato purée

1 vegetable (vegan-friendly) stock cube made up to 600ml

280g long grain brown rice

50g roasted peanuts, chopped, to serve

10g Asda Aromatic and Zesty Coriander, leaves picked, to serve

lime wedges, to serve

Method

Cut the squash, sweet potato and parsnips into 4cm chunks. Set aside.

Heat the oil in a large casserole pot or saucepan. Add the onion and a pinch of salt and fry for 10 mins over a low-medium heat or until softened and turning golden brown.

Add the garlic, ground coriander, cumin and chilli, then cook for 1 min. Add the peanut butter and tomato purée then whisk in the stock, a little at a time. Add the veg, bring to a simmer and cook uncovered for 30–35 mins or until the veg is tender but still holding its shape, stirring regularly. Season with salt.

Boil the rice according to packet instructions then drain. Top the stew with peanuts and coriander leaves. Serve with the brown rice and lime wedges for squeezing over.