Disco Stew
Packed with bold flavors like peanut butter, molasses, and coconut milk, this vibrant stew will dance its way into your heart. Perfect for cozy winter nights!
Equipment
- Large saucepan, Small bowl, Knife, Cutting board, Spoon, Measuring spoons
Ingrediënten
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped red onion
- 3 cloves garlic grated
- 9 potatoes scrubbed clean, unpeeled, and cut into 1 × ½-inch cubes
- 4 large-size carrots peeled and cut into ½-inch half-moons
- 1 tablespoon mild to medium chili powder
- ½ teaspoon coarse sea salt
- 2 tablespoons tomato paste
- 2 tablespoons blackstrap or regular molasses
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons fresh lemon juice
- ¼ cup Dijon mustard
- ¼ cup crunchy or creamy natural peanut butter
- 2 teaspoons dried thyme
- 2 dried bay leaves
- 1 cup lager beer
- 1 cup coconut milk
- 2 cups frozen peas
Instructies
- Heat the olive oil in a large saucepan over medium heat.
- Add the red onion, garlic, potatoes, and carrots.
- Cook for 8 minutes, stirring occasionally.
- Add the chili powder and salt, stirring to coat.
- Cook for an additional minute.
- Stir in the tomato paste, and cook for another minute.
- In a small bowl, whisk together the molasses, Worcestershire sauce, lemon juice, mustard, peanut butter, and thyme.
- Stir the mixture into the saucepan.
- Add the bay leaves, beer, and coconut milk.
- Cover, and cook over medium-low heat for 40 minutes, stirring occasionally.
- Once the potatoes are fork-tender, stir in the frozen peas and heat through for 5 to 10 minutes, until the liquid is mostly absorbed.
- Remove and discard the bay leaves.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Add chunks of fried Laurel and Hardy Peanut Fauxsages to make it a full meal or serve with a side of crusty bread.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a refreshing pale ale to complement the bold flavors.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 60 g | Protein: 10 g | Fat: 11 g | Fiber: 8 g | Sugar: 13 g | Salt: 1.2 g
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