Roasted Broccoli & Peanut Stew
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 head broccoli
- 2 tablespoons olive oil
- 1 x 14 oz tin butter beans
- 1 x 14 oz tin chopped tomatoes
- 13.5 fl oz vegetable stock
- 3 heaped tablespoons crunchy peanut butter
- 3 large handfuls of spinach
- 1 lemon
- bunch of coriander
- 4 spring onions
- small chunk of ginger
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Add the broccoli to a large baking tray, drizzle with 1 tablespoon of olive oil and add a pinch of salt. Cook for 15–20 minutes, until tender and charred at the edges. Remove from the oven and set aside.
Step 2
To make the curry paste, add the shallots, garlic, ginger, chillies, curry powder, paprika, ½ teaspoon of salt, plenty of black pepper and 1 tablespoon of water to a mini chopper/high-speed food processor. Blitz until smooth.
Step 3
Warm 1 tablespoon of olive oil in a large saucepan or casserole dish, add the curry paste and cook on medium–low heat for 10 minutes. Stir every now and again to prevent it from sticking to the pan.
Step 4
Add the butter beans, chopped tomatoes, stock and peanut butter and stir well. Season and simmer with the lid off for 10–15 minutes, until the mixture has reduced by about half.
Step 5
Reduce the heat, then stir through the roasted broccoli, spinach and lemon juice, until the spinach has wilted. Divide the stew between bowls and scatter over the coriander, spring onion and ginger (if using).
Step 6
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