Pumpkin and peanut butter stew

1 Nov 2016

For this recipe you can either use your left over pumpkin from Halloween or simply a butternut squash, both taste amazing.

I haven't made this in a while. This is actually my own changed version of West African peanut stew. But since it's autumn and there are lots pumpkins left over from Halloween I thought it would be great to use them in this stew. The result tasted amazing, rich in flavour, perfect for cold days! You can get all ingredients in your local supermarket and you can also choose your protein source. In this recipe I used tofu but you can either use more peanuts, beans (e.g. chickpeas) or even quinoa.

INGREDIENTS (4 portions):

500g pumpkin or butternut squash
1 onion
3 tsp minced garlic
0.75 - 1l water
3 tbsp tomato sauce
1-2 tbsp minced ginger
150g peanut butter
2 stock cubes
1 tbsp lemon juice
Tabasco to taste
200g tofu (or your vegan protein of choice)
200g spinach

Optional topping ingredients:

Crushed peanuts to decorate (get a pack of salted peanuts and crush them)

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METHOD:

Peel and deseed your pumpkin or butternut squash and cut into cubes.

Finely chop an onion and sauté in a large soup pan in some oil. When the onion has softened add 0.75 - 1l of boiling water.

Cut 200g of tofu into cubes and add to the pan with all other remaining ingredients - add the spinach last (a couple of minutes before you finish cooking).

Let cook for about 25 - 30 minutes or until the pumpkin or butternut squash is fully cooked and flavours have developed nicely.

Serve with crushed peanuts on top. Enjoy!