Peanut Stew

(~4 portions)

• 3 Shallots
• 1 Chili
• 2 tbsp Ginger
• 4 Garlic cloves
• 1L vegetable broth
• 200g Peanut butter
• 2 tbsp tomato paste
• 300g Green Kale
• Peanuts and Siracha for serving

1. Fry shallots and chili in olive oil for 5 minutes.
2. Add grated ginger, garlic, and tomato paste, and fry for 1 minute.
3. Add vegetable broth, and let boil.
4. Once boiling, add peanut butter, and cook for 15 minutes (until the peanut butter is fully disolved).
5. Add green kale, salt as needed, and cook for 15 minutes.
6. Serve with couscous or rice, and garnish with peanuts and siracha.