Storecupboard root veg and peanut stew recipe
Created by The Tesco Recipes team
This nutritious, plant-based stew uses pre-chopped veg for speed, protein-rich tinned kidney beans and creamy peanut butter. And better yet, we reckon you’ve already got some of the ingredients in your cupboards!
See method- Serves 4
- Takes 1 hr 10 mins
- 322 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- ½ tbsp rapeseed oil
- 1 onion, finely chopped
- 360g diced root veg
- 2 garlic cloves, finely chopped
- ½ tbsp ground cumin
- 1 tsp each garam masala and ground coriander
- 4 tbsp smooth peanut butter
- 2 x 500g cartons Grower’s Harvest passata
- 400g tin kidney beans, drained
- 125g baby spinach
- 15g fresh coriander, chopped
- toasted wholemeal sourdough (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1340kJ 322.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 19g
of the Reference intake
Carbohydrate 33.6gProtein 13.4gFibre 11.7g
Method
- Heat the oil in a large, lidded saucepan over a medium heat and cook the onion for 6-8 mins until beginning to soften. Tip in the root veg and cook for 5 mins, stirring, then add the garlic, spices and peanut butter. Cook for 1 min until fragrant and the peanut butter has softened.
- Add the passata, fill each carton a quarter full with water, then swirl it into the pan. Season well, bring to the boil then reduce to a simmer, cover and cook for 45-50 mins until the veg has softened and the stew has thickened slightly.
- Stir in the kidney beans and spinach. Cook for 2-3 mins over a low heat, stirring, until the spinach has wilted. Season to taste, then scatter with coriander and serve with toasted sourdough, if you like.
- See more Healthy recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
