Vegan Cashew-Peanut Stew with Roasted Butternut Squash & Parsnip (Ghanaian Nkatenkwan)

VEGAN MIAM
18Ingredients
105Minutes
670Calories

Ingredients

US|METRIC
  • 400 grams butternut squash (peeled and chopped)
  • 400 grams parsnips (peeled and chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons agave syrup (maple/)
  • 1 pinch salt (& pepper)
  • 3 shallots (minced)
  • 1 inch ginger (knob of, peeled and grated)
  • 2 garlic cloves (minced)
  • 1.5 liters vegetable stock (~6 cups)
  • 3 chillies (pounded into paste)
  • 1/2 cup tomato paste
  • 1/4 cup chunky peanut butter
  • 1/4 cup cashew butter
  • 100 grams curly kale (washed and torn off stems)
  • 1 handful coriander (/cilantro, chopped)
  • 1 handful roasted peanuts (chopped roughly)
  • 1 handful roasted cashews (chopped roughly)
  • brown rice (or boiled potatoes, to serve)
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    NutritionView More

    670Calories
    Sodium81% DV1940mg
    Fat55% DV36g
    Protein39% DV20g
    Carbs25% DV75g
    Fiber48% DV12g
    Calories670Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium1940mg81%
    Potassium1730mg49%
    Protein20g39%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber12g48%
    Sugars17g34%
    Vitamin A310%
    Vitamin C120%
    Calcium20%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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