African Squash, Peanut & Kale Stew
This West African inspired stew is packed with butternut squash, shredded kale and two types of nuts – ground almonds thicken the stew, while peanut butter gives it a delicious sweet, rich & satisfying flavour. It's plant-based too, so you'd be nuts to miss out! (Gluten and dairy-free, suitable for coeliacs).
Ingredients for 2 people
You'll also need
Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
Meanwhile, peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 6-8 min or until starting to caramelise
Once caramelised, add the ras el hanout and cook for 1 min or until fragrant
Meanwhile, dissolve the vegetable stock cube[s], peanut butter, ground almonds and 1 tsp [2 tsp] sugar in 450ml [700ml] boiled water – this is your nut stock
Once fragrant, add the butternut squash cubes to the ras el hanout and cook for 1-2 min further
Add the nut stock and cook, covered, for 8-10 min or until the butternut squash is fork tender
Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Add the shredded kale and chopped coriander to the pan and cook for 4-5 min further or until cooked with a slight bite – this is your African squash, peanut & kale stew
Serve the African squash, peanut & kale stew over the brown rice
Garnish with the reserved coriander leaves and chopped red chilli (Can't handle the heat? Go easy!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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