Vegan African peanut stew with plantain and sweetheart cabbage

Vegan African peanut stew with plantain and sweetheart cabbage: creamy, spicy and satisfying, with peanut butter, carrots, ginger, coriander and a gentle heat.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 369 kcal per serving
• Protein: 11 g
• Fat: 21 g
• Carbs: 41 g

Ingredients

• 300 g sweetheart cabbage
• 150 g plantain
• 3 tbsp peanut butter
• 400 ml vegetable stock
• 200 g carrots
• 10 g ginger
• 1 clove of garlic
• 1 tbsp olive oil
• 1 bunch of coriander
• 1 pinch of cayenne pepper

Method

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

1. Peel the plantain and cut it into thick slices. Finely chop the garlic and ginger, trim the carrots and slice them into rounds.
2. Warm the olive oil in a large pan. Briefly cook the ginger, garlic and carrots until fragrant.
3. Cut the sweetheart cabbage into thin strips and add it to the pan with the plantain. Pour in the vegetable stock and simmer everything gently, covered, until the veg is soft.
4. Take the pan off the heat and stir in the peanut butter until the stew turns creamy. Season with cayenne pepper to your taste.
5. Taste the stew once more and stir in a little stock if you like it thinner.
6. To serve, roughly pick the coriander and scatter it over the hot stew.

Good to know

A stew like this has something comforting about it. It's creamy, spicy and pleasantly simple. Especially on cool days it makes the table feel cosier straight away.

Swaps

Plantain → sweet potato (more beta-carotene) | peanut butter → almond butter (more vitamin E) | sweetheart cabbage → kale (more vitamin K) | olive oil → avocado oil (milder flavour, a similarly high share of unsaturated fats)

Allergens

Contains peanuts. For children, keep the heat very mild and make sure the texture is nice and soft; during pregnancy the dish is generally fine with fresh, well-washed ingredients.

Dairy-free recipes