Vegan recipe for a delightfully flavour-filled Vegetable Stew, simmered in a peanut and coconut sauce

1 medium onion, quartered
2 large red-skinned new potatoes, cut into 1-inch chunks
2 zucchini, cut into 1-inch chunks
2 bell peppers, cut into 1-inch chunks (use any colors)
1 tsp kosher salt
1 tsp ground black pepper
2 large garlic cloves, minced
1/4 tsp cayenne pepper
2 tbsp olive oil
1 small jalapeño pepper, seeds and ribs removed, minced
8 oz sliced mushrooms, any type (I like cremini)
1 15-oz can chickpeas, drained and rinsed
1/2 cup smooth peanut butter
1 Tbsp harissa
1/4 cup drained canned chopped tomato
1 tsp peeled, grated fresh ginger root
1/2 cup coconut milk
1/4 cup chopped parsley, for garnish

How to
Place the onion, potatoes, zucchini and bell peppers in a large mixing bowl, and add the salt, black pepper, chopped garlic, and cayenne. Use your hands to mix everything together, making sure the spices are distributed all over the vegetables.

Heat the olive oil in a large nonstick frying pan over medium heat. Add the vegetables from the mixing bowl, all at once. Sauté 4-5 minutes, until the onions are translucent and there are bits of browning on the vegetables.

Add the jalapeño pepper and mushrooms, and continue to cook, stirring occasionally, for 3 minutes.

Then, stir in the chickpeas, peanut butter, harissa, chopped tomatoes, ginger, and coconut milk.

Add 2 cups of water.

Bring to a simmer, and cook uncovered, stirring occasionally, for 25-30 minutes, or until the sauce thickens.

Garnish with chopped parsley, and serve hot, over rice.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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