This West African inspired stew is packed with butternut squash, shredded kale and two types of nuts – ground almonds thicken the stew, while peanut butter gives it a delicious sweet, rich & satisfying flavour. It's plant-based too, so you'd be nuts to miss out! (Gluten and dairy-free, suitable for coeliacs).
Prep Time
30 min
Cuisine
African
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 red chilli
red chilli
10g coriander
coriander (100%)
26g peanut butter
roasted peanut 100%
1 bag of ground almonds (25g)
ground blanched almond (nut) 100%. May contain peanut, sesame & other nuts
2 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
2
Meanwhile, peel and finely slice the brownonion[s]
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 6-8 min or until starting to caramelise
Once caramelised, add the ras el hanout and cook for 1 min or until fragrant
3
Meanwhile, dissolve the vegetable stock cube[s], peanut butter, ground almonds and 1 tsp [2 tsp]sugar in 450ml [700ml] boiled water – this is your nut stock
4
Once fragrant, add the butternut squash cubes to the ras el hanout and cook for 1-2 min further
5
Add the nut stock and cook, covered, for 8-10 min or until the butternut squash is fork tender
6
Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
7
Add the shredded kale and chopped coriander to the pan and cook for 4-5 min further or until cooked with a slight bite – this is your African squash, peanut & kale stew
8
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