Vegetable Peanut Curry Stew

Today we’re whipping up a recipe inspired by one of my favorite cookbooks, One Part Plant, by Jessica Murnane. Jessica’s recipes are plant-based, delicious, and incredibly simple. Pretty much everything we’re about here at Food Heaven. This recipe is inspired by her Vegetable Curry Bowls.

Although peanuts are usually incorporated as nuts, did you know that they are actually considered legumes? They grow underground and provide a good source of vitamin E, magnesium, copper, phosphorus, and fiber. They’re loaded with healthy unsaturated fats, which may reduce risk for heart disease. They also have more protein than any other nut, which is great news for vegetarians!

Now to our recipe! The collards and cabbage are cut into a chiffonade, which can be done by stacking the leaves, rolling them tightly, and then slicing the leaves finely. The results are beautiful and thin strips of vegetables.

Start by heating sesame seed oil in a medium pot, and then add the onion and garlic cloves. Sauté for 1-2 minutes or until aromatic. Now add the coconut milk, peanut butter, red curry paste, and tamari/soy sauce. Stir well together with a large spoon, so that all ingredients are mixed in. Bring to a light boil, lower the heat, and add the collards, cabbage, and chickpeas.

Stir in, apply the lid, and cook for 15 minutes, stirring occasionally. Top with lime juice, and enjoy with rice (we had it with forbidden/black rice)! Have you ever added nut butters to your savory recipes? What special ingredients do you include in yours? Let us know in the comments below!