Vegan African peanut and okra stew

Vegan African peanut and okra stew with okra, kidney beans, peppers and peanut butter: creamy, hearty and easy for every day – a warm meal from one pot.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 480 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 45 g

Ingredients

• 200g okra
• 1 tin of kidney beans
• 50g peanut butter
• 1 onion
• 2 peppers
• 400ml vegetable stock

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Trim the okra and cut it into pieces. Finely dice the onion and peppers.
2. Soften the onion in a large saucepan with a little water until translucent. Add the peppers and okra and cook briefly.
3. Pour in the vegetable stock and carefully stir in the peanut butter until everything is combined. Cover and simmer gently for 15–20 min, until the okra is soft.
4. Rinse the kidney beans, add them to the stew and just warm them through briefly. If needed, adjust the consistency with a little stock or water.
5. Season to taste and leave the stew for a moment so the flavours round off.
6. Serve hot, ideally straight from the pan into deep bowls.

Good to know

There's something comforting about a stew like this. It's simple, creamy and tastes as if it had spent much longer on the hob.

Swaps

Kidney beans → black beans (also provide fibre and protein); peanut butter → almond butter (also provides unsaturated fatty acids and magnesium; contains tree nuts); peppers → tomatoes (also bring lycopene); vegetable stock → coconut milk plus water (makes the stew milder and richer)

Allergens

Contains peanuts. Generally fine for children if the pieces are small enough and they can have peanuts. In pregnancy it's generally fine as long as all the ingredients are fresh and the kidney beans are heated right through.

Dairy-free recipes