Peanut, Butternut & Cauliflower Stew with Wholegrain Rice

by | Autumn, Main Meals, Spring, Vegan, Vegetarian, Winter

Peanut, Butternut & Cauliflower Stew with Wholegrain Rice
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This recipe was created for Blas y Tir, using their quality Welsh produce.

A really delicious, light and fragrant sweet butternut squash and cauliflower stew flavoured with creamy coconut, savoury peanut butter and a mix of fenugreek, nigella and fennel.  They all come together to create a unique way to prepare a stew which could be eaten any time of year.  Serve it with rice to soak up all of the extra sauce!

Here’s what you will need;

  • cauliflower
  • butternut squash
  • potato
  • chopped tomatoes
  • red rice
  • whole grain brown rice
  • spices
    • curry powder
    • nigella seeds
    • fenugreek seeds
    • fennel seeds
    • ground ginger
  • coconut milk from a can
  • spinach
  • peanut butter
  • garlic
  • vegetable stock
  • onions

ingredients

Peanut, Butternut & Cauliflower Stew with Wholegrain Rice

Peanut, Butternut & Cauliflower Stew with Wholegrain Rice

The Balanced Kitchen
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 100 g wholegrain rice rinsed
  • 50 g red rice rinsed
  • 2-3 small brown onions chopped
  • 2 cloves garlic
  • 1 tsp ground ginger
  • 1 TBSP curry powder
  • 1 tsp nigella seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 300 g butternut squash peeled, cubed
  • 1 small cauliflower – washed broken into smaller florets
  • 1 potato cubed
  • 1 tin chopped tomatoes
  • 2 TBSP crunchy peanut butter
  • 400 mls vegetable stock
  • 1 tin coconut milk
  • 2 handfuls spinach

Instructions
 

  • Add the rinsed rice to a pan, cover with double the volume of water and bring to the boil. Leave to simmer for about 20mins.
  • In a large pan, fry the onion in a dash of oil, over a low-medium heat for 5 mins until they start to soften.
  • Add the garlic, ginger, curry powder, nigella seeds, fenugreek seeds and fennel seeds to the pan and stir together. Cook for about 30 seconds, until fragrant.
  • Now add the prepared butternut squash, cauliflower florets and cubed potato and stir until coated.
  • Pour the chopped tomatoes, peanut butter and veg stock to the pan and combine well. Leave to cook with the lid on for about 20 mins or until the butternut squash and cauliflower are cooked through and tender.
  • After 20 or so minutes, add the spinach, stir through the coconut milk, then turn off the heat.
  • Once the rice is cooked, drain it and serve with the stew.
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