Veggie Stew with Peanut Sauce and Buckwheat
In the past, I was never a huge fan of peanut butter until I started to make my own. Ever since that day I have been adding peanut butter to many of my meals. Including smoothies, breakfast bowls, salad dressing and veggie stews. So good! Believe me!
Servings: 2
Calories: 567kcal
Ingredients
- 1/2-3/4 cup uncooked hulled buckwheat
- 1.5 cup carrot chopped
- 1.5 cup eggplant chopped
- 1/2 cup bell pepper (capsicum, any color) chopped
- 2 cups zucchini chopped
- 1 cup onion chopped
- 3 cups tomato chopped
- 1/4 cup fresh basil leaves torn, or parsley works too
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1/4 cup peanut butter
- 1 cup water
- 3/4 cup unsweetened coconut milk leftover can be added to a green smoothie
- 1 tablespoon paprika powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 bay leaf
Instructions
- In a big pot, heat coconut oil or olive oil over medium heat. Add onions and garlic and cook for 2-3 minutes. Stir regularly.
- Then add other veggies, except tomatoes, and herbs (wait with bay leave). Stir well to coat. Increase heat to medium-high and stir-fry for 5 minutes.
- Add tomatoes, ginger, peanut butter, coconut milk, water, and bay leaf.
- Reduce heat, cover and simmer for 20-30 minutes. Stir occasionally and add more water if needed.
- In the meantime, cook buckwheat according to the package.
- When ready, remove from heat, and add basil.
Notes
- You could use quinoa, amaranth, or brown rice instead of buckwheat if you like.
- Click here to learn how to make your own nut milk. It’s super easy!
- Click here to learn how to make your own nut butter. It’s super easy!
Interesting Read(s):
- Interesting Nutrition Facts and Health Benefits of Buckwheat
- The Health Benefits Of Amaranth, Quinoa’s Lil’ Brother
- Health Benefits Of Quinoa (+ including one of my favorite quinoa recipes)