Any meal that contains peanut butter pretty much wins me over, so this stew was a must for me!

The second the sunny weather disappears and the cold kicks in, stews takeover. This stew packs a punch in spice and flavour and is jam packed with goodness. The chickpeas add a healthy protein element to the stew and the kale and squash are full of fiber and vitamins. To make this dish truly authentic use scotch bonnet chillis, however you can still make it delicious with any chilli.

As with most stews, you can cook up this dish in a saucepan in roughly 30 minutes, but I find stewing it in a slow cooker for the day will just intensify the flavours.


  • 1/2 onion
  • 1 garlic glove
  • 1 cup of butternut squash
  • 1 cup of chickpeas
  • 1 cup of kale
  • Chilli (to taste)
  • Peanut butter
  • 1 can of coconut milk
  • Cumin
  • Cayenne pepper
  • Paprika
  • 2 tsp Maple syrup


1. Fry your onion & garlic for a couple of minutes until softened.

2. Add your butternut squash & chickpeas and throw in your chilli and other spices.

3. Spoon in the peanut butter, maple syrup and pour in the coconut milk. Add veg stock and season with salt & pepper.

4. Leave to simmer for 15 minutes, add kale and simmer for another 5 minutes.

5. Serve with whole grain rice or bread & top with crushed peanuts and a slice of lemon.

If you’re using the slow cooker, simply throw all the ingredients in the pot and let the cooker do its thing for at least a few hours. Add some jackfruit for an extra meaty texture.

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