Aubergine, Chickpea and Spinach Peanut Butter Stew

This Aubergine, Chickpea and Spinach Peanut Butter Stew is bursting full of creamy peanut butter goodness with the addition of a little heat and is created with only a few ingredients and one pan to create a simply and tasty meal served in less than 30 minutes!

 

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This probably goes without saying considering you are on my food blog but one of my most favoured things and passions is hunting out solely Vegan/Vegetarian eateries which tend to be of the quirky café type variety which is absolutely love! On my most recent trips to Dorset where we spent 5 days exploring the beautiful scenery of various towns and cities, I searched for a number of different Vegan/Vegetarian places to eat on our stay (much to my meat-eater partners joy) and one of the places we came across and decided to eat at was a very quirky café with wooden tables and chairs, various art work on the walls, hundreds of books and posters to browse through and chalkboard menus, and to my surprise this place also opened up in the evenings too which I always find quite rare with these types of eateries as they are attracting a niche market.

Upon my travels I have visited a few Vegan/Vegetarian eateries and they tend to follow the same suit of a smaller chalk-board menu with 5-10 options to choose from and a large variety of smoothies and juices. Unfortunately, where I live there aren’t too many of these places to be found which I’m gutted about but on the plus side it just means I have to make excuses to go away and eat (okay, no excuses needed actually).

I was inspired to create this recipe upon my visit to Dorset where there was an Aubergine Peanut Butter stew on the menu, which I didn’t try because I thought, I’m going to try making that myself with the ingredients I think should be in there, and instead opted for something far more substantial and needed whilst on holiday (a big-arse bean burrito!).

Now I’ve mentioned before here about stews. I hate the wording stew. It just sounds unappealing; do you not agree? But in all fairness, a stew is one of my favourite dishes to cook as you can customise it however you like, depending on the ingredients you have to hand and to your preference, whether that is spicy, sweet or herby perhaps.


How To:

This Peanut Butter Stew is delicious and simple to make and requires just one pan and a few ingredients; most of which you are likely to already have in your pantry. Firstly, grab a large pan and heat up the olive oil, add the onion until softened, then add the garlic/ginger paste until fragrant and then add the bell pepper until softened. Next add the chilli powder/curry paste (for this I used a red curry paste but chilli powder would also work perfectly) and peanut butter and stir through for a minute to create a thick paste, then stir through the aubergine until coated before adding the coconut milk and bringing to a boil. Reduce the mixture to a simmer for 10-15 minutes to allow the aubergine to cook and soften, then add the drained and rinsed chickpeas to cook through for a minute, along with the washed and squeezed spinach so that it wilts. Lastly, stir through the soy sauce and red pepper flakes (for added heat) and remove from the stove.

This dish would be perfect to serve on its own or add your favourite grain for a more substantial dinner. It will serve 4 people so serve this up as a quick and tasty weeknight meal for your family or pack up any leftovers and re-heat over the next couple of days as it will keep for up to 3 days in the fridge or store in the freezer for longer term storage.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Aubergine, Chickpea and Spinach Peanut Butter Stew
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Main
Serves: Serve 4
Ingredients
  • 1 onion, chopped
  • 1 tsp garlic and ginger paste
  • 1 bell pepper, chopped
  • 1 aubergine, diced into cubes
  • 1 can chickpeas, rinsed and drained
  • 200g spinach, washed and drained
  • 1 tbsp peanut butter
  • 1 tsp chilli powder or red curry paste
  • 400 ml canned coconut milk (light or full-fat)
  • ½ tsp red pepper flakes
  • 1 tbsp soy sauce
Instructions
  1. Heat a large pan with olive oil over a low-medium heat, add the onion and saute for 5 mintues until softened, then add the garlic/ginger paste for a minute and then add the bell pepper for 5 minutes until softened.
  2. Next add the chilli powder/curry paste and peanut butter and stir in well and cook for a minute, then add the aubergine and coat in the mixture, before adding the coconut milk and bring to a boil then reduce the heat to a simmer for 10-15 minutes until the aubergine has softened, and then add the chickpeas and spinach and cook until the spinach wilts. Stir through the soy sauce and red pepper flakes and remove from the heat.
  3. Serve on its own or alongside your favourite grain.

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