This freezer-friendly peanut stew sounds about right for this cold weather. I find this stew to be so incredibly comforting and tasty. You can make this any time of year and even save some for another time.
Freezer-Friendly Peanut Stew That You Will Fall In Love With
Start by gathering your oil, onions, red peppers, garlic, ginger, coriander, cumin, smooth peanut butter, vegetable stock, sweet potatoes, chickpeas, and spinach. You can also try to switch things up if needed. Use other ingredients, like red onions, green bell peppers, turmeric, paprika, fennel seeds, smooth almond butter, yellow potatoes, lentils, and Thai basil.
Start cooking this dish by browning the vegetables, then add the spices, which will allow the aromas to really sink in. You can add the peanut butter and stock at the same time, mixing well. Finally, cook the rest of the ingredients for another 25-30 minutes.
Make sure your potatoes are soft, but not too tender, or they will come apart. You should leave the spinach last, as it cooks quickly and could shrink too much. Try this dish served with white rice and a wedge of lime. You can also serve it over rice noodles and add your choice of hot sauce.
Freezing and Unfreezing the Stew
If you wanted to freeze your peanut stew, allow for it to cool down entirely. Portion it out into two containers or freezer bags, and lay them flat in the freezer.
When you are ready to eat, empty the stew into a saucepan and warm over low-medium heat, moving it around as it thaws. You should add a splash of water as well. You can also try defrosting this meal in the fridge overnight and simply warm it on the stove. Enjoy this peanut stew with friends, for a dinner date, or as a tasty lunch during a workday.
Freezer-Friendly Peanut StewCourse: Main MealCuisine: Freezer-Friendly, Vegan
Start your day right with this hearty and wholesome vegetarian dish!
Prepare 4 servings for now and 4 for the freezer.
2 tbsp of oil
2 onions, finely chopped
2 red peppers, deseeded, roughly chopped
5 cloves garlic, grated
small piece of ginger, peeled, finely chopped
2 tbsp ground coriander
1 tbsp ground cumin
6 tbsp smooth peanut butter
4 cups (approx. 1L) vegetable stock
4 medium sweet potatoes, sliced into bite sized chunks
2 lbs (900 g) chickpeas
2/3 cup (80 g) spinach
- Using a large saucepan, heat the oil over medium heat.
- Add in the onion and peppers.
- Cook, stirring regularly for about 5 minutes until the vegetables are softened.
- Add in the garlic, ginger and spices.
- Stir continuously for about 20 seconds or so until the aromas are released.
- Add in the peanut butter and vegetable stock. Stir well.
- Add the sweet potatoes and chickpeas.
- Cook, with the cover on, until the potato is cooked through. About 25 minutes.
- At the end of the cooking time, add the spinach.
- Season with salt and pepper.
- Serve and enjoy!
Looking to try another satisfying freezer-friendly dish? Why not try this freezer-friendly breakfast beans recipe?