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Peanut Stew with Spinach & Miso
This is a substantial, creamy peanut stew with plenty of spice from a good dollop of curry paste – use either your favourite brand or a homemade one. Canned crushed tomatoes are easy to find, but this soup gains extra depth of flavour with fire-roasted tomatoes. While the miso paste could be optional, it’s a nice addition which lends extra body and dimension.
Serves
Serves 6
Total Time
30 Minutes
Ingredients
3 tbsp of extra-virgin olive oil
1 brown onion, chopped
¾ tsp of fine-grain sea salt, plus more to taste
130g of diced carrot
3 tbsp of red curry paste
375g of all-natural peanut butter
1 x 420g can of crushed tomatoes or crushed fire-roasted tomatoes
960ml of water
230g of frozen spinach, chopped
2 tbsp of miso paste
1 lime, cut into 6 wedges, to serve
Chopped coriander
Cooked brown rice or toasted peanuts, to serve (optional)
Method
Step 1
Heat the oil in a large pot over a medium heat. Stir in the onion and salt and cook for 5 minutes.
Step 2
Add the carrot and curry paste and cook for another minute, until fragrant.
Step 3
Stir in the peanut butter, tomatoes with their juice and water and bring to a simmer.
Step 4
Cook for about 10 minutes, until the carrot is tender.
Step 5
Stir in the miso paste, taste the stew and add more salt as needed.
Step 6
Ladle the stew into bowls and serve each with a wedge of lime and any or all of the suggested toppings.
Recipe Courtesy Of Super Natural Simple By Heidi Swanson | Photography ©Heidi Swanson
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