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Vegetable Peanut Curry Stew
Servings: 4
  • 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
  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!