Roasted Vegetable and peanut stew with couscous (Domoda)

Mon, 10 November 2025

Ingredients:

1 large onion, diced

6 garlic cloves, chopped

2 tablespoons freshly grated ginger

2 chilli peppers, diced

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon coriander

Pinch of cinnamon

800 ml vegetable broth (or water)

1 small handful of fresh thyme sprigs

130g Peanut Butter

1 tin of cannellini beans

1 tin chopped tomatoes

100g chopped kale

2 carrots chopped

1 sweet potato chopped

Any vegetable stalks (leftovers)

Method:

Heat a large, deep nonstick pan over medium-high heat. Add a splash of Irish rapeseed oil, add the onions with a pinch of salt. Cook until the onions are just starting to brown, about 5 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning.

Add in the tomato paste, cumin, coriander, cinnamon, salt, and a generous amount of freshly cracked black pepper. Stir frequently for 2 minutes, add the tomato paste and spices into the onions.

Pour in the vegetable stock. Add the thyme sprigs, peanut butter, white beans, and tinned tomatoes. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 mins.

Meanwhile add the diced vegetables to a roasting tray, season and drizzle with oil, place in a pre heated oven at 180 for 20 minutes until nearly cooked.

Add the vegetables to the stew and stir through, serve with rice or couscous and top with some chopped coriander