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Veggie Stew with Peanut Sauce and Buckwheat
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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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
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!

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