Vegan cassava and peanut stew

Vegan cassava and peanut stew: a creamy comfort recipe with cassava, peanut butter, ginger, onion and fresh coriander in a well-seasoned vegetable stock.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 15 g
• Carbs: 70 g

Ingredients

• 400g cassava
• 3 tbsp peanut butter
• 400ml vegetable stock
• 1 piece of ginger
• 1 onion
• 1 bunch of coriander

Method

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

1. Peel the cassava generously until the outer layer is removed, and cut into pieces. Chop the onion and finely grate the ginger.
2. Add the cassava to the vegetable stock and cook until soft.
3. Add the onion and ginger and let everything simmer briefly.
4. Stir the peanut butter into the hot stock until the stew turns creamy.
5. Season the stew and leave it to stand for a moment.
6. Chop the coriander and sprinkle it over the stew before serving.

Good to know

A stew like this feels quietly satisfying. Creamy, warm and on the table without much effort. Just right for days when things should be simple.

Swaps

Cassava → sweet potato (more beta-carotene and fibre). Peanut butter → almond butter (provides vitamin E). Coriander → parsley (brings vitamin K). Vegetable stock → coconut milk plus water (creamier, with a few more calories and more fat).

Allergens

Contains peanuts, a major allergen. For children, only serve in suitably sized pieces, and avoid it if there's a known peanut allergy. During pregnancy the dish is generally no concern, as long as the cassava is fully peeled and well cooked.

Dairy-free recipes