PEANUT BUTTER, MUSHROOM, SPINACH AND TOMATO STEW

Updated at: Thu, 17 Aug 2023 13:47:24 GMT

Step 1

Melt the coconut oil in a large saucepan over a high heat.

Step 2

Roughly chop the mushrooms.

Step 3

Chuck in the mushrooms, along with a pinch of salt

Step 4

Fry for 5 minutes until golden and beginning to crisp.

Step 5

While the mushrooms are frying, de-seed and core the red pepper.

Step 6

Roughly chop the onion and the tomatoes.

Step 7

Put them into a blender or small food processor along with the red chilli and garlic.

Step 8

Blitz to a paste.

Step 9

Scrape the pepper and tomato paste into the saucepan with the mushrooms.

Step 10

Cook for 2 minutes, then pour in 150ml water.

Step 11

Crumble in the veggie stock cube.

Step 12

Bring the stew to a boil.

Step 13

Once boiling, dollop in the peanut butter, mix well, then drop in the spinach.

Step 14

When wilted, season the stew with lemon juice, salt and pepper to taste and spoon into a bowl.

Step 15

Scatter over the peanuts to serve.

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