Peanut Spinach Stew
A comforting and warming peanut and spinach stew
Ingredients
- 1 red onion chopped
- 5 cloves garlic minced
- 1 chili pepper chopped
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp ginger powder or fresh chopped ginger
- 7 tbsp peanut butter
- 1 tbsp tomato pureé
- 1 cube vegetable bouillon
- 300 grams spinach I used frozen
- 1 lime leaf
- 1 bay leaf
- 500 ml water
- 1 can coconut milk 400 ml
- 1 brick tofu 1 cm thick and 4x4 cm width
- 15 gram cilantro
Instructions
- Squeeze as much liquid from the tofu as possible. Preheat the oven to 200 celcius. Cut the tofu in 1 cm thick 4 x 4 cm squares. Place them on a parchment paper lined baking sheet and bake them for 25 minutes. You can also panfry the tofu to make it extra crisp, I prefer this. Just make sure to remember that the tofu has liquid which will react with the oil in the pan so be sure not to add to much oil. Lastly you can try using an air fryer.
- Warm a pan over medium heat, add a tbsp of oil and saute the onion, garlic and chili pepper for about 3 minutes. Now you add the cumin powder, turmeric, ginger powder, peanut butter and tomato puree. Cook this for one minute before adding the vegetable bouillon cube, spinzach, lime leaf, bay leaf and water. Bring it to a boil, turn the heat to low and let it simmer for 20 minutes.
- Add the coconut milk and tofu and add salt and pepper to taste. Serve with rice, and your favourite sides like sambal, pickles and herbs. Top with cilantro and add salt and pepper to taste