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🍲 African Pumpkin Peanut Stew

495 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (e.g. butternut squash)
• 1 onion
• 1 clove garlic
• 2 tbsp peanut oil
• 15 g tomato paste (1 tbsp)
• 60 g peanut butter (4 tbsp)
• 600 ml vegetable broth
• 400 ml coconut milk
• 80 g arugula (1 bunch)
• 60 g peanuts (4 tbsp)
• 2 tbsp lemon juice
• salt
• chili powder

Instructions

1. 1. Cut the pumpkin flesh into small, bite-sized cubes.
2. 2. Peel the onion and the garlic clove.
3. 3. Finely chop both the onion and the garlic.
4. 4. Heat the oil in a pot.
5. 5. Sauté the onions and garlic in it over medium heat for 4 minutes.
6. 6. Stir in the tomato paste and peanut butter.
7. 7. Toast the mixture lightly for 2 minutes.
8. 8. Pour in the broth and coconut milk.
9. 9. Add the pumpkin cubes to the pot.
10. 10. Let everything simmer over low heat for 20 minutes, stirring occasionally.
11. 11. Wash the arugula.
12. 12. Shake the arugula dry.
13. 13. Chop the arugula roughly.
14. 14. Roughly chop the peanut kernels.
15. 15. Remove 2 to 3 ladles of the stew mixture.
16. 16. Puree the removed mixture finely using a hand blender.
17. 17. Return the puree to the pot.
18. 18. Season the stew to taste with lemon juice, salt, and chili.
19. 19. Divide the African pumpkin stew onto small plates.
20. 20. Sprinkle the stew with the arugula and peanuts.

Nutrition per serving

• kcal: 495
• Protein: 14 g · Fett/Fat: 41 g · Carbs: 17 g