African-Inspired Stew

• vegetables or canola oil (for frying)
• 2 large scallions, chopped (green onions)
• 3 quorn pieces, cutlets fried and cubed (or a block of tofu, or any other protein source you like)
• 1 handful baby carrots, chopped, parboiled
• 2 handfuls cauliflower florets, parboiled
• 1 sweet potato, peeled, cubed and parboiled
• 4 garlic cloves, peeled, crushed
• salt, nutmeg, ground coriander seeds, ground ginger, chili flakes
• vegetable broth (1-2L approx.)
• 1 12 tablespoons peanut butter (natural is better for texture)

1. Sautee the scallions and garlic in oil, over medium heat.
2. When they start to soften, add chicken (or other firm protein).
3. Add the spices to taste.
4. Continue to sautee until spices are fragrant.
5. Add everything else, taste and re-season.
6. Add vegetable broth, until desired broth/vegetable ratio is achieved.
7. Bring to a simmer, and add peanut butter.
8. Allow to simmer for as long as possible, so beans can absorb maximum flavour.
9. Serve with boiled new potatoes or rice.

vegetables, scallions, quorn pieces, handful baby carrots, cauliflower, sweet potato, garlic, salt, vegetable broth, peanut butter

Taken from www.food.com/recipe/african-inspired-stew-405724 (may not work)