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    Vegetable Peanut Curry Stew

    Main Courses

    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!

    Print
    Vegetable Peanut Curry Stew
    Servings: 4
    Ingredients
    • 1 tablespoon sesame seed oil
    • 1/2 medium onion, chopped
    • 4 garlic cloves, chopped
    • 1, 13.5 oz can of full-fat coconut milk
    • 1/4 cup soft runny peanut butter
    • 2 tablespoons Thai red curry paste
    • 1 tablespoon tamari or soy sauce
    • 3 cups collards, cut chiffonade style
    • 1 cup cabbage, cut chiffonade style
    • 1 1/2 cups chickpeas, cooked
    • Juice of 1/2 lime
    Instructions
    1. Start by heating sesame seed oil in a medium pot, and then add the onion and garlic cloves
    2. Sauté for 1-2 minutes or until aromatic
    3. 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
    4. Bring to a light boil, lower the heat, and add the collards, cabbage, and chickpeas
    5. Stir in, apply the lid, and cook for 15 minutes, stirring occasionally
    6. Top with lime juice, and enjoy with rice!

    9 Comments

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    Reader Interactions

    Comments

    1. Maria says

      February 22, 2017 at 3:07 am

      Looks delicious! Where in DC did you have this?

      Reply
      • Wendy says

        February 22, 2017 at 8:59 pm

        Thanks! I went to Roger Miller restaurant in Silver Spring!

        Reply
    2. Lori Geurin says

      February 22, 2017 at 9:20 pm

      This looks delicious and I can’t wait to try it! Anything with peanut butter added is a winner in my book. 😉

      Do you put the brown rice in the stew or simply eat it along with it?

      Reply
      • Wendy says

        February 23, 2017 at 3:20 pm

        Yesss it’s so good! The black rice is paired with the stew- so it goes on the side. xoxo

        Reply
    3. D.E. says

      February 25, 2017 at 12:05 pm

      Yes, I’ve had Peanut when I was in London as a student and I can testify that it is indeed delicious! Honestly, I never thought of making it myself but this recipe certainly makes me want to try!

      Reply
      • Wendy says

        February 26, 2017 at 2:05 pm

        yess it’s so good! hope you give it a try!

        Reply
    4. D.E. says

      February 25, 2017 at 12:06 pm

      Haha, I meant Peanut Stew -don’t know how the last bit got lost :/

      Reply
    5. Lisa says

      July 17, 2018 at 6:42 pm

      This stew has so many of my favorite things in it! Can’t wait to try it, thanks.

      Reply
      • Wendy says

        July 17, 2018 at 8:35 pm

        Let us know how it turns out!

        Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
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What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
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Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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