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High-Protein West African Vegetable Stew with Sukrin Peanut Flour
Sukrin Peanut Flour can be used to add a rich peanut taste to just about everything! Add into stews, soups, curries and sauces, or blend with water and spices to make a quick satay sauce.
Roast the carrots, coated in a little olive oil with salt and pepper to season, in a hot oven (200c) until soft and starting to char, about 40 mins.
Saute the onion and garlic in a little more oil until soft. Add in the spices and peanut flour, cook for a minute or two and add in the stock, chickpeas and cooked carrots. Bring to the boil and simmer for 7-8 minutes.
Serve with a drizzle of cooling yoghurt and fragrant coriander leaves.
500g carrots, peeled and cut into 2 or 4 long wedges
1 medium onion, finely diced
1 clove garlic, crushed
2 heaped tablespoons Sukrin Peanut Flour
1 tsp turmeric
¼ tsp chilli flakes
500ml vegetable stock
400g tin chickpeas
Greek yoghurt to serve (zero fat or full fat as you prefer) and fresh coriander leaves