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Creamy Peanutty Mediterranean Vegetable Tagine

Ingredients

  • 1 cup quinoa
  • 1 tbsp coconut oil
  • 1 brown onion, finely chopped
  • 1 medium-sized zucchini, sliced
  • 300 grams sweet potato, chopped
  • 300 grams pumpkin, chopped
  • 1 small garlic clove, crushed
  • 1 tbsp freshly grated ginger
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 1/2 cups vegetable stock or filtered water
  • 400 grams organic tomatoes (tinned or fresh)
  • 400 grams tinned chickpeas
  • 1/4 cup fresh coriander, roughly chopped
  • 2 tbsp peanut butter (+ extra to serve, optional)
  • Himalayan salt and pepper, to taste
  • Handful of peanuts, to serve

Quinoa, veg and spices never tasted so good thanks to Healthy Luxe & Coconut and Bliss

Directions

  1. Cook quinoa according to manufacturer’s instructions.
  2. Meanwhile, place 1 tbsp coconut oil in a non-stick saucepan and sauté diced onion for 2-3 minutes.
  3. Add remaining vegetables, spices, vegetable stock and tomatoes, reduce heat and leave to cook for 20-30 minutes, stirring occasionally.
  4. Once vegetables have softened, add chickpeas and fresh coriander, peanut butter and salt/pepper to taste.
  5. Mix quinoa through and transfer to bowls

Top with an additional drizzle of peanut butter, peanuts and fresh herbs, optional.

 

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