West African Vegetable Stew with Sukrin Peanut Flour

Serves: 2 Time to prepare: 15 mins Time to cook: 30 mins  Preparation: Easy Free From: Gluten, Wheat, Yeast, and Soya Suitable for Diets: Coeliacs Suitable for Lifestyles: Vegetarian, Vegan, High-Protein Allergens (Contains): Peanut Beneficial Nutrition: High-Protein Sukrin Products: Sukrin Peanut Flour  

Serves: 2 Time to prepare: 15 mins Time to cook: 30 mins  Preparation: Easy
Free From: Gluten, Wheat, Yeast, and Soya
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Vegetarian, Vegan, High-Protein
Allergens (Contains): Peanut
Beneficial Nutrition: High-Protein
Sukrin Products: Sukrin Peanut Flour

 

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Sukrin Peanut Flour 250g
5.85 6.95
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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.

 

Instructions

  • 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.

 

Ingredients

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