If you love hearty, spicy soups and stews, there’s a good chance you’ll enjoy this. Deep, nutty, spicy, vegan, filling and full of heart-healthy fats and fiber, this is something I crave a lot. As with most soups and stews, it’s just as good the second day. My favorite way to eat this is with a scoop of brown rice. Quinoa is great too. You can up the protein content of the meal by grilling tofu, chicken, fish or shrimp to go alongside.
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Tomato Peanut Stew
Adapted from Peanut Stew with Spinach & Miso (pg 100) in Super Natural Simple by Heidi Swanson
Note: Get to know your curry paste. The recipe that I adapted this from calls for 3 tablespoons. I used that amount the first time I made this and it was extremely spicy. Curry pastes can vary quite a bit in heat. The brand I use (pictured below) runs on the hotter side. Of course, personal preference plays a huge role too! When it doubt, start small and you can always add. This recipe, as written, delivers a modest amount of heat.
Glug of extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon fine-grain sea salt
3 medium carrots, diced
1/2 tablespoon red curry paste
1/2 cup natural creamy peanut butter
14.5 oz can fire-roasted diced tomatoes (NOT strained)
3 1/2 cups water
1 tablespoon white miso
10 oz frozen spinach, chopped
Brown rice or quinoa, to serve
In a large stock pot, heat a glug of olive oil over medium heat and add the onions and sea salt. Sauté for a few minutes, then add the carrots and sauté for a couple minutes longer. Put in the curry paste and peanut butter and quickly stir, followed by the whole can of diced tomatoes (juices and all). Add the water, bring to a gentle boil, and let simmer for about 20 minutes.
To add the miso, spoon somewhere between 1/2 and 1 cup of stew into a small bowl and fully incorporate the miso before adding it back to the whole pot. This will prevent clumps in your finished stew. (Use this same process if you’d like to add more red curry paste.)
Finish by adding the chopped frozen spinach and simmering for a few more minutes. I usually microwave my spinach on a plate for 1 minute to soften it just enough to make it easy to chop.
Serve with a scoop of brown rice or quinoa, or whatever grain you’d like (if you like!).
Serves 4-6
