Roasted Broccoli & Peanut Stew
Creamy, indulgent and nourishing, this peanutty broccoli and butter bean stew is everything you need on a chilly evening. Top tip: double up on the shallot, garlic, ginger and chilli curry paste, and use the other half to pack a punch in soups and curries.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head broccoli
- 2 tablespoons olive oil
- 8.5 oz canned butter beans
- 1 x 14 oz can chopped tomatoes
- 13.5 fl oz vegetable stock
- 3 heaped tablespoons crunchy peanut butter
- 3 large handfuls of spinach
- 1 lemon
- 1 bunch of coriander
- 4 spring onions
- 1 small chunk of ginger
- pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. Add the broccoli to a large baking tray, drizzle with olive oil and add a pinch of salt. Cook for 15–20 minutes until tender and charred at the edges. Remove from the oven and set aside.
- 2
To make the curry paste, add the shallots, garlic, ginger, chillies, curry powder, paprika, ½ teaspoon of salt, plenty of black pepper and 1 tablespoon of water to a mini chopper or a high-speed food processor. Blitz until smooth.
- 3
Warm 1 tablespoon of olive oil in a large saucepan or casserole dish set over medium–low heat. Add the curry paste and cook for 10 minutes, stirring every now and again to prevent it sticking to the pan.
- 4
Add the butter beans, chopped tomatoes, stock and peanut butter and stir well. Season and simmer with the lid off for 10–15 minutes, until the mixture has reduced by about half.
- 5
Reduce the heat, then stir through the roasted broccoli, spinach and lemon juice, until the spinach has wilted. Divide the stew into bowls and scatter over the coriander, spring onion and ginger (if using).