Meals in Minutes – African Peanut Stew with Roti

Servings: Serves 4

Nutritional Information:

 

Bread Per 100g

Calories 370 Fat 5.3g Saturates 0.9g Carbohydrates 68g Sugars 0g Protein 12g Salt 2.1g

Stew Per 100g

Calories 201 Fat 12g Saturates 2.8g Carbohydrates 13g Sugars 5.5g Protein 7.8g Salt 0.62g


Ingredients

Method

1
MINUTES 1-4:

1. Add the onion, ginger, chilli and garlic to a saucepan with a splash of oil and a pinch of salt. Cook until the ginger is fragrant and the onions have softened.
2
MINUTES 5-10:

1. Add the paprika, cumin and chilli, if using, to the pan and cook for a minute, stirring. Add the tomato puree, peanut butter, water and stock cube and stir well to combine. Add the rest of the ingredients, except the peanuts, spinach and the coriander to the pan, season and bring to a simmer. Leave to cook gently for 20 minutes, stirring occasionally.
3
MINUTES 11-15:

1. To make the roti, mix together the flour, salt, tablespoon of oil and enough water to make a very soft dough. Knead on a floured surface for a few minutes to make it easier to work with. Divide the dough into 8.
4
MINUTES 16-24:

1. Roll each ball of dough out, on a well floured surface, to a thin circle. Brush the bottom third of each circle with oil and fold towards the middle. Brush the top third with oil and fold into the middle in the same way. Give the dough a quarter turn and repeat the process. You should end up with a little, folded square of dough. Leave to rest for a couple of minutes: you could use this time to put some rice on to cook.
5
MINUTES 25-30:

1. Place a dry frying pan over a high heat. Roll out each roti to a large thin circle and brush with a little oil. Place the roti in the pan and cook on both sides until puffed and golden brown spots form. Taste the stew, add the spinach and adjust the seasoning to taste. Serve the curry with some rice, if using, and the roti for dipping. Garnish with fresh coriander and toasted peanuts.

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