I’m back home and thoroughly enjoyed preparing this post for you this morning at my own desk, in my own living room, sitting on my own share. There is just something about being home that is so soothing and brings so much comfort. So from this cosy place I bring you a dlicious winter warming recipe for a peanut butter hot pot that was on repeat before we left for Dubai about ten days ago. It has some of my favourite autumn winter vegetables and chickpeas which make it a filling and very nourishing dish for those cold nights.
And as I say that I think that the flavour combination in the dish with the peanut butter and spices could be equally delicious in a warmer climate. I’ll leave the decision on this up to you guys. Either way it’s a combination of some of my favourite things like peanut butter, garlic and ginger along with chunks of pumpkin and topped with crunchy peanuts.
I must say that one of my favourite things about this peanut butter hot pot, flavour aside, is the colour. It’s a rich and warm orange hue which I can’t get enough of. Orange is one of my favourite colours though. And yes, I know that was about the 30th time I said the word ‘favourite’ in this post. I hope you will all try it and find out why it’s just that, my favourite, at the moment. Now I’m off to do some recipe testing for a vlog coming up shortly with some beautiful goods from Anima Mundi Herbals. Stay tuned for that and see you back here in this space next week! x
PEANUT BUTTER HOT POT
YIELDS: 4-6 servings / TIME: 30 min
1 large brown onion, peeled and in eight rough pieces
5 garlic cloves, peeled
1 inch ginger, peeled and very roughly chopped
1 tsp hot chilli flakes, or less/more depending on your preference
1 tsp paprika powder
3/4 tsp ground turmeric
3/4 tsp cumin
1 can (400 ml) chopped tomatoes
1 cup unsweetened plant milk, I use soy or oat
1/2 cup water
1/2 cup smooth peanut butter
1 tbsp vegetable stock powder, or one cube
1 tbsp coconut sugar
1 small cauliflower, in florets
1/2 small sweet pumpkin, in bite sized cubes
5 large swiss chard leaves, stems removed and leafy parts in rough pieces
1 can chickpeas, drained and rinsed
Sea salt and black pepper, to taste
Start by blitzing your onion, garlic and ginger together with your spices (except for salt and pepper) in a food processor for a couple of minutes. You should have a rough, i.e. not smooth, paste.
Add a little oil to a sauce pan over medium heat and sauté the paste for a minute or two until very fragrant.
Then add your plant milk, water, peanut butter, vegetable stock powder and coconut sugar. Bring to a simmer and stir to combine into an almost smooth sauce. Let simmer for 2-3 minutes to let the flavours meld together.
Finally add your chopped tomatoes and vegetables, except for chard, and simmer covered for 15 minutes or until your vegetables are tender.
Add your chard and chickpeas, stir to combine and let simmer another couple of minutes until the chard is wilted and chickpeas warm.
Serve with brown rice studded with sesame seeds, quick pickles (I used carrots but I often make the ones from this recipe as well), spring onion, salted peanuts and lime wedges to squeeze on top.