This stew has few ingredients and is very quick to prepare; on top of that, it tastes really good. Here is the recipe to cook at home:
Extra tip:I crush the peanuts in a mortar, then they are finer; of course, you can also just sprinkle them on top as they are.
Read also: Couscous Salad with Chickpeas
Photo by Sabine, meinhaushalt.at
Cut the onion into small pieces and drain the chickpeas in a sieve.
Peel and chop the potatoes, wash the spinach and also cut it into bite-sized pieces.
Heat the oil in a pot and sauté the onions with the cumin and curry.
Then pour in the tomato sauce, coconut milk, and vegetable broth.
Now add the potatoes and the spinach and simmer everything for about 20-25 minutes.
Stir occasionally so the stew doesn't burn.
The stew is ready when the potatoes are soft.
Finally, season with peanut butter, soy sauce, salt, and pepper, and sprinkle with peanuts and parsley.
I crush the peanuts in a mortar so they're finer; of course you can also simply sprinkle them on as they are.
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